Add the salt, garlic powder, onion powder, dried thyme, and black pepper to a small bowl. Stir to combine. Season the chicken on both sides with the mix.
Heat the olive oil in a large, deep, skillet over medium heat. When the oil is hot, but not smoking, add the chicken.
Cook the chicken for 3 minutes.
Turn each piece and cook for 2 minutes until browned.
Carefully, add ½ cup of chicken broth to the chicken. When the broth starts simmering, cover the skillet and lower the heat to medium-low.
Cook the chicken for 8-12 minutes or until cooked through (at least 165°F see notes). Keep the broth at a simmer, raise or lower the heat as needed.
Take the skillet off the heat and remove the chicken. Place it on a rimmed plate or pan (to collect any juices) and allow it to cool, we will shred it later.
There should not be too much liquid left in the skillet (if any). Do not wash or wipe the skillet. Place it back over medium heat and add the butter.
When the butter is melted and foamy, add the flour. Stir well to combine and cook for 1-2 minutes, stirring almost constantly.
Slowly add the chicken broth to the butter and flour mixture while briskly stirring. Move around the skillet making small circles while adding and stirring. Continue stirring until the chicken gravy is smooth.
When the liquid starts to simmer, lower the heat to medium-low, cover and cook for approximately 8 minutes (while you shred the chicken). Keep it at a simmer, do not let it boil too vigorously. Adjust the heat as necessary and stir it occasionally.
In the meantime, place the chicken on a cutting board and add any juices collected on the plate to the simmering gravy.
Use two forks to shred the chicken, provided it is cool enough to handle.
Add the shredded chicken to the gravy and stir to combine. Cook for 5 minutes on medium-low to low heat to let the flavors combine. Taste and add salt if needed. As a reference we did not add any extra to ours.
Serve the chicken in gravy with mashed potatoes or your favorite side dish and garnish with chopped herbs and a pinch of black pepper, if desired.