1. Pat the boneless, skinless chicken breasts dry with paper towels. If chicken breasts are very thick, slice them horizontally to create thinner cutlets.

2. In a medium bowl, combine the olive oil, garlic powder, onion powder, dried oregano, dried basil, salt, and black pepper. Add the chicken breasts to the bowl and toss thoroughly until each piece is evenly coated with the seasoning mixture.

3. Heat a large skillet or grill pan over medium-high heat. If using an oven, preheat it to 400 F (200 C) and line a baking sheet with parchment paper.

4. Cook the Chicken (Skillet/Grill Method): Once the skillet is hot, place the seasoned chicken breasts in a single layer, ensuring not to overcrowd the pan. Cook for 5-7 minutes per side, or until the internal temperature reaches 165 F (74 C) when checked with a meat thermometer.

5. Cook the Chicken (Oven Method): If baking, arrange the seasoned chicken breasts in a single layer on the prepared baking sheet. Bake for 20-25 minutes, or until the internal temperature reaches 165 F (74 C).

6. Once cooked, remove the chicken from the heat and let it rest on a cutting board for 5-10 minutes. Allow the chicken to cool completely.

7. Once cooled, shred the chicken using two forks, dice it into cubes, or slice it into strips, depending on how you plan to use it.

8. Divide the cooked and cooled chicken into individual or family-sized portions. Place each portion into freezer-safe bags or airtight containers. Label each container with the date.