Preheat a water bath using your sous vide precision cooker to 165° F. Place sealed bag of chicken in the water bath and cook for four hours.
Remove chicken from water bath and bag. Preheat a nonstick pan over medium high heat on your stovetop, add 2 tbsp of canola oil. Once pan is hot, add chicken to the pan and sear for 2-3 minutes per side, until browned on all sides. Remove chicken to cutting board and let stand for 10 minutes. Once cool enought to handle, coarsely shred the chicken.
Let left over chicken cool, then refrigerate in an airtight container for up to 3 days.
Recipe adapted from: MacKenzie, Jennifer. "Avocado Tandoori Chicken Wraps." Food & Drink. Summer 2019.