Place chicken in a medium saucepan or skillet with a lid. Add the water or chicken broth so it comes about halfway up the chicken (approximately 2 cups). Add 1/2 teaspoon salt and 1/4 teaspoon black pepper. Bring just to a simmer over medium heat, then reduce heat to low, cover, and simmer gently for 12–15 minutes (breasts) or 18–20 minutes (thighs) until internal temperature reaches 165°F (74°C). Remove from heat and let rest covered 5 minutes.

Shred the chicken

Transfer chicken to a cutting board and shred with two forks or with a stand mixer paddle on low for 20–30 seconds until you have fine shreds. Reserve 1/4 cup of the poaching liquid.

Season and finish

Heat olive oil in a wide skillet over medium heat. Add minced garlic and cook 30 seconds until fragrant. Add minced chipotle peppers, adobo sauce, cumin, smoked paprika, oregano, remaining 1/2 teaspoon salt, and remaining 1/4 teaspoon black pepper. Stir for 30 seconds to bloom the spices. Add shredded chicken and reserved poaching liquid to the skillet. Toss to combine and simmer 2–3 minutes until liquid is mostly absorbed and chicken is well coated. Turn off heat and stir in lime juice and chopped cilantro (if using). Taste and adjust salt or chipotle to preference.

House Salsa

Combine diced tomatoes, red onion, minced jalapeño, chopped cilantro, lime juice, 1/2 teaspoon salt, and olive oil in a bowl. Stir to combine and let sit at room temperature for at least 10 minutes to allow flavors to meld. Taste and adjust salt or lime as needed. If you prefer a smoother salsa, pulse briefly in a food processor for 1–2 pulses.

Assemble and Serve

Warm tortillas in a dry skillet over medium heat for ~20–30 seconds per side or wrap in foil and heat in a 350°F (175°C) oven for 8–10 minutes.

Divide shredded chipotle chicken among warmed tortillas (about 2 tacos per serving). Top each with a spoonful of house salsa and a generous sprinkle of crumbled cotija. Add pickled red onions and a squeeze of lime. Serve extra lime wedges and hot sauce on the side.

Leftovers: store chicken and salsa separately in airtight containers in the refrigerator for up to 4 days. Reheat chicken gently in a skillet with a splash of water or broth to moisten.