* To cook the chicken, pat it dry and roast it at 425°F until golden and an internal temperature of 165°F, about an hour. Let cool then separate chicken from skin and bones and pull into bite-sized pieces
Heat a skillet over medium to medium-high heat and add onion and garlic. Soften then season with salt, pepper and the spices. Add vinegar, sugar, Worcestershire, stock and tomato sauce, and stir to combine. Add pulled chicken meat and let simmer a few minutes for flavors to combine and to thicken sauce.