Shred chicken (dark or white meat) into bite size pieces. Set aside.
Add the oil to a large skillet over medium high heat. Add the pancetta and brown for several minutes, rendering fat and crisping edges. Remove pancetta and leave oil in pan.
Transfer shredded cabbage to skillet and toss to coat in oil. Add vinegar, salt, pepper and garlic powder. Stir to mix, cover with lid and braise on low for 5 minutes.
Remove lid, add chicken and pancetta, tossing to mix. Cover with lid and cook on low for 5 minutes. Serve hot with pan juices.
Notes
Feel free to use either the white breast meat, dark meat or combination of both.
You can substitute bacon for the pancetta if desired.