How to achieve a good char on cooked and shredded chicken?
One way to get some quick charring without drying out the meat would be to use a blowtorch.

To quickly caramelise and generate an effective Maillard reaction, you can:


refrigerate the meat in an air-tight container, keep it cool so it doesn't overheat during the charring process
Mix a touch of glucose syrup with an oil that has a high smoke point (like rice bran oil,) you need a viscosity where you can brush it on to the parts you want to char
Swiftly blowtorch the areas you brushed with the glucose syrup. I'm talking a few seconds at most.


You should be able to char the meat without cooking it at all by doing this.

EDIT: I realise now that this question was asked two days ago, and this answer is pretty useless now. However, I encourage you to give it a go if there is a next time :) Or just experiment with the technique when you have some free time and curiosity. If you don't have a blowtorch, the glucose syrup layer will also quickly create caramelisation and Maillard reaction in a hot pan, also in seconds.