Heat the olive oil in a medium Dutch oven or sauté pan over medium heat. When the oil is hot and shimmering, add the onion and garlic and cook for 4 to 5 minutes, or until the onion is soft and translucent. Add the cumin and cook for 1 minute to toast the spice. Add the chipotle pepper, adobo sauce, oregano, fire roasted tomatoes, chicken broth, and honey (if using) stirring to combine. Bring to a boil, then lower to a simmer.
Add the chicken breasts to the pan and cover with a lid. Cook for 20 to 25 minutes, or until the chicken is cooked through.
Transfer the chicken to a cutting board and shred the meat with two forks.
Return the shredded chicken to the pan and cook for 5 minutes until most of the liquid has been absorbed. Stir in the lime juice. Taste and season with a little salt if necessary.
Serve chicken however you like! In a bowl, on a salad, in a taco, sandwich, or quesadilla. The possibilities are endless!