Add the chipotle chilis, fire roasted tomatoes, onion, and garlic to the canister of a blender or food processor. Pulse for 1 minute, until smooth, set aside.
Heat the olive oil in a large pot or dutch oven over medium high heat.
Lay the chicken breasts out on a cutting board and season evenly with the chili powder, oregano, smoked paprika, salt, cinnamon, and pepper.
Place the chicken in the pot and sear for 3-4 minutes per side, until golden.
Remove the chicken from the pot. Pour 1/4 Cup of the broth into the pot and use a wooden spoon to scrape up any browned bits.
Pour in the remaining broth, and the chili sauce from the blender.
Return the chicken to the pan and simmer over medium heat for 15-20 minutes until cooked through.
Shred the chicken in the pot and swirl around in the sauce to coat.
Serve immediately. Leftovers can be stored in the refrigerator for up to 3 days.