What to do:

1. In liquid measuring cup, whisk together ketchup, molasses, mustard, vinegar, and Worcestershire sauce. Set aside.
2. In 12-inch skillet, heat oil over medium heat for 1 minute (oil should be hot but not smoking).
3. Add shallot, chili powder, and salt. Cook, stirring occasionally with rubber spatula, until shallot is softened, about 3 minutes. Stir in ketchup mixture, scraping up any browned bits.
4. Use tongs to carefully place chicken in skillet. Bring mixture to boil.
5. Reduce heat to medium-low, cover, and simmer for 4 minutes.
6. Use oven mitts to remove lid. Use clean tongs to flip chicken pieces over.
7. Cover and simmer until chicken registers 165 degrees on instant-read thermometer, 4 to 6 minutes. Turn off heat. Slide skillet to cool burner.
8. Use clean tongs to transfer chicken to large plate.
9. Let cool slightly, then use 2 forks to shred chicken into bite-size pieces Return shredded chicken to skillet and stir to coat with sauce.
10. Heat chicken over medium heat until warmed through, 1 to 2 minutes. Turn off heat.
11. Use soupspoon to evenly divide shredded chicken between hamburger buns. Serve.