Add everything but the chicken and water to a mixing bowl. Add the chicken to a gallon sized sealable bag, then add in the marinade. Let this marinade for four hours or preferably overnight.

Another good thing about this is that you can grill, bake, or pan sear, which is the route I took on this as it was pretty darn cold outside.

Heat a large, nonstick skillet on medium, to medium high heat. Add the chicken, and cook for about 5 minutes, leaving untouched to get a nice sear on it. Flip, cook another few minutes, then add in the water, reduce the heat, cover, and continue to cook for about 10 more minutes before removing it and cutting it into bite sized pieces.

Remove the chicken onto a cutting board, or plate, and cut into bite sized pieces. Return back to the skillet to keep the chicken warm, and bath in the sauce.

When you are ready to serve, add to your tacos, sandwiches, or salad. Enjoy!