• Step 1: Preheat your oven to 375°F (190°C).
• Step 2: In a large, oven-safe Dutch oven or heavy-bottomed pot, heat the olive oil over medium-high heat. Add the chicken thighs and sear them on both sides until they develop a golden-brown crust, about 3-4 minutes per side.
• Step 3: Remove the chicken from the pot and set it aside. In the same pot, add the chili powder, cumin, garlic powder, onion powder, dried oregano, salt, and black pepper. Stir the spices together and let them toast for 1-2 minutes, until fragrant.
• Step 4: Pour in the chicken broth or water and add the bay leaves. Bring the liquid to a simmer, then return the seared chicken thighs to the pot. Cover the pot with a lid and transfer it to the preheated oven.
• Step 5: Braise the chicken in the oven for 45-60 minutes, or until the meat is very tender and easily shreds with a fork.
• Step 6: Remove the pot from the oven and use two forks to shred the chicken directly in the cooking liquid. Discard the bay leaves.
• Step 7: Return the shredded chicken to the oven, uncovered, and let it continue cooking for an additional 15-20 minutes, or until the edges become crispy and caramelized.
• Step 8: Serve the chicken carnitas warm, with your favorite taco toppings and accompaniments.