Southwest Chicken Bits

Ingredients

• 1 1/2 – 2 lbs boneless skinless chicken
• 3 tablespoons coconut oil or light flavored olive oil, divided
• 2 tablespoons chili powder
• 1 1/2 teaspoon cumin
• 3/4 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon oregano leaves
• 1/4 teaspoon granulated garlic or garlic powder
• 1/4 teaspoon granulated onion or onion powder
• 1/8 teaspoon red pepper flakes
• All of the above spices can be substituted with 2 tablespoons of this Mexican Spice Mix

Directions

1. Cut the chicken into little chunks, aiming for about 1/2" – 3/4" each. Move the pieces to a medium bowl or a large ziploc bag, add a tablespoon of oil, and turn everything until the chicken is lightly coated.
2. Stir the spices together in a small bowl or measuring cup. Scatter the mixture over the chicken, then toss until the seasoning is evenly distributed. Leave the chicken to sit in the spices for at least 10 minutes. You can also prep it earlier in the day and refrigerate it until you are ready to cook.
3. Warm 2 tablespoons of oil in a very large skillet set over high heat. Once the oil is hot, put in the chicken. Cook it quickly, using tongs to toss or stirring the whole time, until the outside is browned and the chicken is cooked through; this should take only 3-4 minutes. Watch it closely so it does not cook too long.
4. As soon as the chicken is done, take it out of the pan. The pieces are small, and the heat of the pan can dry them out fast. Serve with Homemade Ranch Dip or Southwest Ranch Dipping Sauce. Enjoy.