In a heavy bottomed, large stock pot, heat the 1 tbsp of vegetable oil over medium-high heat. Add chicken cubes and brown on all sides. Add onions and jalapenos and saute for 4 to 5 minutes. Add garlic and saute for 1 minute more. Mix in flour/spice mixture, stirring frequently, for 2 to 3 minutes. Deglaze with chicken broth. Then add vinegar. Stir well to combine. Bring to a boil. Lower heat to medium-low and simmer for 20 minutes, adding additional chicken broth, if necessary, to keep meat simmering in liquid. Remove to a sheet pan and shred with 2 forks. Add shredded chicken back into pot, along with pinto beans, lime juice and half the cilantro. Cook until mixture is heated through. Remove from heat and allow to cool.
In a small bowl, combine chili powder, cayenne, garlic powder, and flour. Set aside.