1. Pat the chicken breasts or thighs dry with paper towels. Cut the chicken into 1-inch bite-sized pieces. In a medium bowl, toss the chicken pieces with olive oil, garlic powder, onion powder, dried oregano, dried basil, salt, and black pepper until evenly coated.

2. Heat a large skillet over medium-high heat. Once hot, add the seasoned chicken in a single layer. Cook for 3-4 minutes per side, or until golden brown and cooked through. The internal temperature should reach 165 F (74 C). Remove the cooked chicken from the skillet and set it aside on a plate.

3. Pour the chicken broth into the hot skillet, scraping up any browned bits from the bottom of the pan with a wooden spoon. Bring the broth to a simmer.

4. In a small bowl, whisk together the cornstarch and cold water until smooth to create a slurry. Slowly pour the cornstarch slurry into the simmering broth in the skillet, whisking constantly. Continue to whisk until the sauce thickens to your desired consistency, usually within 1-2 minutes. It should be glossy and coat the back of a spoon.

5. Return the cooked chicken pieces to the skillet with the thickened sauce. Stir gently to coat all the chicken. Allow it to simmer for another 1-2 minutes to ensure the chicken is heated through and well-integrated with the sauce.

6. Remove the skillet from the heat. If desired, sprinkle with fresh chopped parsley for a burst of color and freshness. Serve immediately with your favorite side dishes.