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Season both sides of the chicken breasts evenly with the kosher salt, garlic powder, and black pepper.
Heat the olive oil in a large sauté pan over medium-high heat. Sear the chicken breasts for 3-4 minutes on both sides.
Add the onion, bay leaf, and chicken broth. Cover and reduce heat to medium-low. Poach the chicken for 8-10 minutes, until the chicken reaches an internal temperature of 165℉.
Transfer the cooked chicken to a bowl and shred with two forks, or place it in the bowl of a stand mixer and shred on low speed using the paddle attachment.
Add any of the cooking liquid from the skillet back into the bowl with shredded chicken and toss to combine.
Serve immediately or store until ready to use.