In a medium saucepan, combine canned peaches, garlic, tomato paste, chicken stock, Dijon mustard, apple cider vinegar, olive oil, sweet paprika, ground cumin, and sea salt. Bring to a boil, then reduce heat and simmer for one hour.

Remove from heat and blend until smooth.

Place chicken breasts in a large pot and cover with water. Bring to boil, then reduce heat and simmer for 30 to 40 minutes until cooked through.

Shred the cooked chicken on a cutting board using two forks.

In a large bowl, combine shredded chicken with the prepared BBQ sauce and heat on low for 5-10 minutes.