Mix kosher salt, ground cumin, sumac, smoked paprika, chili powder, ground black pepper, garlic powder, turmeric, ground cloves, cayenne pepper, and cinnamon in a small bowl.

Place whole chicken breast side up in a soup pot and add water, garlic, onions, and half the spice mix.

Bring the pot to a boil over high heat, then reduce heat to low and simmer gently for 1 hour, turning the chicken every 20 minutes.

Remove the chicken from the pot, let cool for 30 minutes, then remove the meat and refrigerate.

Return the bones and scraps to the pot, rinse the chicken meat bowl with fresh water, and add it to the pot. Simmer for 2 hours.

Strain broth and reduce liquid in the pot by half over high heat for 10 to 15 minutes.

Shred chicken into 1/2-inch thick strips, stir into reduced broth, and cook over medium heat until the chicken absorbs the sauce, about 10 to 15 minutes.