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Herbs and spices can carry nickel, so a low nickel diet limits them, but the small amount of oregano used to season this recipe is likely fine. If you prefer to always avoid oregano, please tap it and change its rating to Red.
Pat the chicken dry and season all over with 1 tsp kosher salt, 1/2 tsp black pepper, and 1 tsp cumin. Heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add the chicken and sear for 5–6 minutes per side, until the exterior is golden brown and the thickest part registers 165°F (74°C) on an instant-read thermometer. Transfer to a cutting board and let rest for 5 minutes, then shred into bite-sized pieces using two forks.
In a medium saucepan, heat 2 tbsp olive oil over medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened and translucent, about 5 minutes. Add the garlic and cook, stirring constantly, until fragrant, about 1 minute, watching closely so it doesn't brown.
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