Pat chicken dry with paper towels. Heat a large drizzle of olive oil in a large pan over medium-high heat (we used nonstick). Add chicken, Southwest spice, and a big pinch of salt and pepper. Cook, tossing occasionally, until starting to brown, 3-5 minutes. Pour in 3 TBSP water, scraping bottom of pan to release browned bits. Cook until chicken is coated in a loose sauce, about 1 minute more. Remove from heat.