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If baking in a Dutch oven, preheat oven to 400F.
Heat oil in a Dutch oven or heavy-bottomed pot over medium-high heat. Add onion, saute 2 minutes, stirring.
Add garlic, turn heat to medium, and saute for 4-5 minutes until fragrant and golden and onions are tender.
Add spices and salt, toasting for 1-2 minutes.
Add water, soy and vinegar. Add oregano and optional green chilies. Stir.
Place chicken in the liquid. At this point, you could place it all in your instant pot or slow cooker.
Bring to a simmer. Cover and either simmer on the stove on med-low for 45 minutes or place in the hot oven.
If cooking breasts, check at 35-40 minutes, they may be done depending on thickness and size. Thighs will need the whole 45 minutes, perhaps a little more, again, depending on size.
You’ll know if the meat is done when it’s 165-170F, or when it is tender and shreds easily with two forks.
Shred the meat, then simmer gently on the stove until some of the liquid has evaporated, about 5 -10 more minutes.
If you like crispy carnitas, simmer until all the liquid is gone, (or drain well) then pan sear in oil to crisp, or place on a sheet pan, spray with spray oil, and broil in the oven.