Preheat a large skillet with high sides on medium high heat with a tbsp of oil.

In a small bowl mix the salt, cumin and pepper together and sprinkle over the chicken.

Cook the seasoned chicken for about 4-5 minutes on each side or until well browned on each side.

Remove chicken from the pan and place it on a plate. Set aside. (the chicken won’t be cooked all the way yet so don’t worry if you notice it is raw)

Add the tomatoes, onions and jalapenos to the pan. Cook for about 5 minutes, or until softened and have some color. Season with salt and pepper. Add garlic and cook for about 1 minutes.

Turn the heat down to medium. Add the chicken bullion and give it a quick mix. Place chicken back in the pan and cover for about 10 minutes or until cooked through.

Once the chicken is fully cooked, remove it from the pan and let it rest for 10 minutes before cutting it into bite size pieces. Place the chicken back into the pan and toss with the tomato mixture. Serve with some rice and tortillas.