Cook and shred the chicken: Boil chicken in water until it reaches 165°F (75°C), about 12–18 minutes depending on thickness. Alternatively, cook in a slow cooker on Low for 4-6 hours or High for 2-3 hours, until fully cooked and tender. Transfer to a bowl and shred.

Add the crushed tomatoes, chipotle peppers in adobo, water, garlic powder and a pinch of salt to a saucepan over medium heat. Bring to a simmer, then reduce the heat and cook for 6-8 minutes, until slightly thickened.

Stir the shredded chicken into the tomato sauce and cook for about 1 minute, until warmed through.

Add tortilla chips to a bowl and top with the chicken mixture and a sprinkling of feta. Serve.