"Barbecue" Chicken Sandwiches

I don't know what to call these, but I'm going to have to come up with something because I've made them about three times now (in the last two years), which makes them a part of my repertoire.

I don't want to anger any barbecue fans by calling this barbecue (which is what the recipe calls them, even though they're not). It's just shredded chicken in a lot of really flavorful juice, which soaks into the toasted buns and makes everything tasty.

You mix 1/4 cup brown sugar with a tablespoon chile powder, 2 teaspoons cumin, 1/2 teaspoon paprika and some salt and pepper, then you pat that all over about a pound of boneless chicken breasts. Heat oil in a pan, then cook the chicken 2 minutes on each side. Take the chicken out of the pan, add a thinly sliced onion, and cook the onion a couple minutes, stirring it around to get all the stuff that's left in the pan (there's a lot). Add the chicken back in, pour in 1 cup chicken broth, and simmer it all covered for 30 minutes. Take out the chicken and shred it, then add it back in and simmer to reduce the liquid, about 15 minutes. Serve on toasted buns. There's a recipe for quick pickled cucumber slices, but Todd doesn't like them, so we just use dill pickles or eat without.