1. Season chicken with sea salt on both sides.
2. In a medium-large pan with tightly fitting lid, heat pan until hot over medium-high heat.
3. Add oil and coat the bottom of the pan. Place chicken in pan and cook until golden, about 3-5 minutes. Flip and repeat.
4. Reduce heat to medium-low, then add BBQ sauce and water on top of chicken. Flip chicken to coat then cover and let cook 5 minutes.
5. Flip chicken over, re-cover with lid, and let cook another 5 minutes until the thickest part of the chicken reaches 160-165°F.
6. Remove chicken from pan and let rest on cutting board 5-10 minutes.
7. Meanwhile, reduce heat to low and let BBQ sauce mix continue simmering to thicken. Remove from heat when the sauce coats a spoon.
8. Shred chicken with two forks then add it back to pan with sauce and stir to coat.
9. Fill each half pepper with about 1 ounce of shredded chicken.
10. Serve each stuffed pepper on top of a Gimme Roasted Seaweed Snack then garnish with cheese, chives, and optional sweet pepper “confetti”!
