1 teaspoon kosher salt
1/2 teaspoon coarse ground black pepper
2 teaspoons chipotle chili powder
1 teaspoon dried oregano
1 teaspoon cumin
1/4 cup distilled vinegar
4 cloves garlic , minced
6 tablespoons rice bran oil , divided (vegetable oil is ok)
1/4 cup water
Pound the chicken to an even thickness, about a half inch thick. Add all the ingredients together (save 2 tablespoons of oil) in a large ziplock bag (removing as much air as possible), mixing it well together after closing, and marinate for at least 6 hours. Remove from marinade and add to a medium high heat grill and cook for 5-6 minutes on each side until cooked through then chop roughly. Add chopped chicken and 2 tablespoons of oil to a large pan on medium high heat to crisp for 4-5 minutes, stirring occasionally.