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In a large pot or dutch oven, bring the chicken broth to a boil.
Reduce to a simmer and add the bouquet garni and minced garlic.
Simmer for 10 minutes.
Remove the bouquet garni and add the salt, cumin, coriander, red pepper flakes, and chili powder.
Continue to simmer on the stove top until all the other ingredients are ready. Taste for seasoning. If bitter, add another teaspoon of salt. If too concentrated, add a cup of water to dilute.
To prepare the chicken, pat dry and season both sides generously with salt and pepper.
In a frying pan or stove-top grill pan, heat oil over medium-high heat.
Add the chicken and cook for 4 minutes until underside is crispy and golden brown.
Flip the chicken and continue cooking until cooked through--another 4-5 minutes.
Remove to a cutting board and rest until cool enough to handle.
While the chicken is cooking and cooling, prepare the garnishes and put in individual bowls.
When the chicken is cool enough to handle, dice it into bite-sized cubes and add to the broth.
Drain the hominy into a strainer and rinse under cold water. Add to the broth.
Bring the soup to a boil to bring everything to the same temperature.
Serve in soup bowls and allow guests to garnish their soups individually.