Hi Jesse welcome to the forum. I usually lay the pigeon on its back and pull out all the breast feathers. Once done you will see the breast bone. Take a sharp knife (watch your fingers) and run it down the side of the breast bone slowly working the meat away as you go. Keep the knife tight to the breast bone and you will end up with a nice fillet. Then just repeat for the other side. If you don't wish to pluck it (very easy anyway) you can skin it just by pinching the skin and pulling apart, this is also quite easy. Then just do as above.
There are other ways, you could just pull the full rib