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Season the chicken thighs generously with salt and pepper on both sides.
Heat the olive oil in a large skillet over high heat until shimmering.
Using tongs, add the chicken thighs to the skillet and sear for 2 to 3 minutes per side until deeply golden brown on both sides.
Pour the enchilada sauce or salsa over the chicken.
Cover the skillet tightly with a lid and reduce the heat to medium.
Cook for 20 minutes.
After 20 minutes, flip the chicken, cover again, and continue to cook for another 10 to 15 minutes until the chicken is completely cooked through and tender enough to shred.
Turn the heat off.
Using two forks, shred the chicken directly in the skillet and toss to coat with the braising liquid.
Taste and adjust seasoning as needed.
Serve immediately in warm charred tortillas with guacamole, pico de gallo, and sliced jalapeños, or use as a filling for tacos, burrito bowls, enchiladas, or anything else you have going on.