Generously season chicken breast with salt, pepper, granulated garlic and cumin.

Heat a pan over medium heat. Once hot, add a glug of neutral oil and sear chicken until a light brown crust forms. Flip chicken then add thinly sliced poblanos, onion and garlic. Stir until garlic is very fragrant and onions and poblanos are slightly softened, about 1 min.

Pour in salsa verde. Add about 3 tbsp of water to your jar of salsa and shake it up to release extra sauce on the side of the jar. Pour it into your pan.

Bring up to a simmer, cover with a lid, lower the heat slightly and set a timer for 15 min.

Remove lid. Add 2 tbsp cream cheese (or labne, greek yogurt or sour cream will work fine too). Mix until it melts into the sauce.

Add all of the contents from your pan into the mixing bowl of your stand mixer with the whisk attachment. Mix on low until all of the chicken is shredded, about 45 seconds. ***There is something about using the stand mixer that allows the chicken to separate and shred so it is still sooooo tender. I've tried shredding this with forks or by chopping up the chicken, but it just dries out.

Grub with cilantro rice or on a tostada or turn into enchiladas. ENJOY!