In a small pot over medium heat, add the vinegar, broth, molasses, onion powder, garlic powder, ketchup, salt and pepper. Whisk until combined. Add the chicken and cover with a lid. Bring to a simmer until the chicken reaches an internal temperature of 160°F using a thermometer.
Remove the chicken, using 2 forks pull the chicken apart to shred. Return the chicken to the pan and simmer for 5 minutes. Adjust the seasoning with salt and pepper to taste.
Remove the chicken and set aside. Bring the liquid to a boil over high heat to reduce and thicken into a sauce.
Serve the chicken on the biscuit (see recipe) top with pickles and drizzle with sauce. Serve with chips.