In the 1 tbsp of oil place the chicken skin down, in a large sauce pan or frying pan. One large enough to make your sauce in later.Fry the chicken on both sides until skin is brown and slightly.
Season with salt, pepper,and garlic to your own taste,(Garlic being optional,I love it but others don't)
After chicken is done, set aside and let cool while you make the sauce. Then shred the chicken with a fork or by hand. Removing any veins or fat and skin from the chicken.
With the drippings in the pan from the chicken put your chili powder and flour, brown very slightly.(should be a smooth paste now if not add some oil,or if too oily add flour)
Remove from heat and add the water about 1/2 cup at a time while whisking to keep it a smooth paste. Once you have it smooth, return to heat and continue to add water and whisk add about 8 oz. of water then let cook for a few minutes, whisk then add more.
Repeat water and whisking and heating until it is a thick gravy.
Now you can add Salt, pepper, cumin and garlic to your own taste.
After you have the sauce to the desired consistency add the shredded chicken and serve with red rice and flour tortillas.