Boil the chicken breast with lime leaves, smashed lemongrass, whole peppercorns, a few slices of shallot, and 1 tablespoon salt for 20 minutes.

Once the chicken is cooked, remove it and soak in cold water. Shred the chicken into strips along the grain (be careful not to shred too finely).

Heat a pan and sauté the minced garlic and finely chopped fresh chili until the garlic turns golden brown.

Add half a bowl of the chicken broth from earlier and 2 tablespoons chili powder (adjust the spiciness to your taste). Bring to a boil.

Add the shredded chicken and stir until the liquid evaporates, then turn off the heat. Add lime leaves and whole chili peppers for garnish if desired.

Preheat the oven to 300°F (150°C) for 5 minutes. Spread the chicken evenly on a baking tray and place in the oven. Bake at 255°F (125°C) for 15 minutes, stirring the chicken every 5 minutes to ensure even drying.