Lightly pat dry the chicken breasts with paper towels.

In a small mixing bowl, combine cumin, oregano, salt, pepper, and chili powder. Rub the spice mixture all over the chicken breasts.

Press the Saute function on the Instant Pot and add in 1 tablespoon of olive oil. Add the chicken breasts to the heated olive oil and brown on both sides. You will have to do this in batches; do not try to sear all chicken breasts at once. Remove the chicken and set aside.

Add the diced onions to the Instant Pot; if needed, add the rest of the olive oil. Cook the onions for 2 minutes. Stir in the garlic and cook for 15 seconds.

Stir in the chicken broth and deglaze the bottom of the Pot while stirring. Add in the orange juice and lime juice; bring to a simmer.

Return the chicken to the Instant Pot. Cover and set to Pressure Cook on High for 10 minutes (12 minutes for chicken thighs). Then, do a Natural Pressure Release.

Remove the lid and transfer the chicken breasts to a cutting board. Shred the chicken.

Set your oven to BROIL and line a baking sheet with foil; lightly grease it with cooking spray.

Once the chicken is shredded, spread it out on the baking sheet.

Remove ¼ cup of the liquid from the Instant Pot and add it to the chicken; stir to combine.

Broil the chicken for 5 minutes; stir. Continue to broil for 5 more minutes.

Remove from oven and let stand for a few minutes before serving in tacos, quesadillas, over nachos, etc.