I prefer the bone-in, skin-on chicken breasts, as I feel they have more flavor. Definately leave the skin on for moisture.
If you want to do them in the oven, I'd put some chicken broth in the baking pan with the chicken, cover it with foil, and put in oven at 350 for about an hour. That will steam it, and keep it moist.
As for seasoning, if the chicken is for tacos, I'd rub it with a packet of taco seasoning before cooking. I usually get the Taco Bell brand.
My future DIL, who is Mexican, would cook that chicken in a steamer, then shred the meat, put in a skillet with seasonings and a little chicken broth, and let it simmer until all the liquid is absorbed.
We get by with a little help from our friends