In a small bowl mix together the cumin, paprika, oregano, garlic powder, onion powder, cayenne chilli powder, chilli flakes, salt and black pepper.
In a pot heat the oil. When hot add the onion and fry for 2 minutes. Add the garlic and fry until fragrant. Add the spice mix and fry for about 1 minute. Add the shredded chicken, tomato and orange juice and mix everything well together.
Place the lid on the pot and turn down the heat for 45 min to 1 hour, stirring occasionally. If the chicken is too dry add a little more orange juice or water. (Although the chicken will release its own moisture when the lid is on the pot).
When the chicken is cooked it should fall apart. Tear the chicken apart as much as possible using two forks. Turn off the heat and let it cool.
When cool, heat a pan with a little oil and fry the chicken so that all the liquid cooks away. Some parts of the chicken will catch on the pan and crisp up intensifying the flavour.
Serve with tortilla wraps or tacos, sour cream, grated white cheese, lettuce, Salsa Pico de Gallo, Guacamole, refried beans and Mexican rice.Recipe reprinted with permission of Damian Ettish from Fetty's streetfood.