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Set aside a wide skillet with a lid, or if you do not have one with a lid, prepare a sheet of aluminum foil that fits over the skillet.
Take the chicken out of the refrigerator and season on both sides with salt (we use just less than ¼ teaspoon of fine salt per chicken breast).
Combine the chili powder, garlic powder, onion powder, smoked paprika, and black pepper to make the spice rub. Liberally dust the spice rub all over the chicken.
Heat a tablespoon of oil in the skillet over medium-high heat. When the oil is hot and looks shimmery, add the chicken breasts. Cook, uncovered, for 2 to 3 minutes or until golden.
Flip, reduce the heat to low, and add a few tablespoons of water (or broth) to the skillet. Cover the skillet with the lid or use foil.
Cook, covered, for 10 to 15 minutes or until an instant-read thermometer reads 165°F when inserted into the thickest part of the breast.
Transfer the chicken to a plate and cover loosely with aluminum foil. Let the chicken rest for 5 minutes, cut into thick slices, and then serve with pan drippings and lemon wedges.