Sprinkle salt, pepper, and garlic powder evenly over one side of the chicken breasts.

Heat olive oil in a skillet over medium-high heat. Add chicken, seasoned side down, and cook until browned, 3 to 4 minutes. Flip chicken over and push to one side of the pan.

Add onion, garlic, chili powder, and cumin to the skillet and cook for 1 minute. Add 2 cups water and bouillon and stir until combined.

Simmer the mixture with reduced heat for 20 minutes until chicken is fully cooked.

Remove chicken from pan, reduce broth mixture, and shred chicken. Combine with green chiles and remove mixture from heat.

Mix flour and water in a small bowl until smooth. Heat frying oil in a Dutch oven to 350°F.

Place filling on tortillas, fold tightly, and seal edges with flour mix.

Fry burritos in hot oil for 2 minutes each until golden brown. Repeat until all are cooked.