Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add the yellow onion (about 1 cup, sliced) and cook 5–7 minutes until translucent and starting to brown. Add the minced garlic and cook 30 seconds until fragrant.

Add chiles and tomatoes

Add the chopped chipotle peppers in adobo (2 tbsp) and stir for 1 minute to bloom the flavors. Pour in 1 cup tomato sauce and 1 cup chicken broth, stirring to combine.

Season and simmer

Stir in 1 tsp dried oregano, 1 tsp ground cumin, 1 tsp smoked paprika, 1 bay leaf, 1.5 tsp salt and 1/2 tsp black pepper. Bring the mixture to a gentle simmer.

Cook the chicken

Add 1 lb chicken thighs to the skillet (nestle into sauce). Reduce heat to low, cover, and simmer 20–25 minutes until chicken registers 165°F (74°C) and is tender.

Shred and finish

Remove chicken to a cutting board and shred with two forks. Return shredded chicken to the skillet, toss with sauce, add 1 tbsp fresh lime juice and 1/4 cup chopped cilantro. Simmer uncovered 3–5 minutes so chicken absorbs sauce. Taste and adjust salt.

Guacamole

In a medium bowl, mash the flesh of 2 ripe avocados to your desired texture. Fold in 1/2 cup diced tomato, 2 tbsp finely diced red onion, 1 tsp minced jalapeño, 2 tbsp chopped cilantro, 1 tbsp fresh lime juice, 3/4 tsp salt and 1/4 tsp black pepper. Adjust seasoning. Cover with plastic wrap (pressing it onto surface) and refrigerate until serving.

Tomatillo Crema

Roast tomatillos (optional) and blend

Preheat broiler or a dry skillet. Roast 4 quartered tomatillos until charred in spots (about 5–7 minutes) or cook raw for a brighter flavor. Let cool slightly. In a blender or food processor combine the tomatillos, 1/2 cup sour cream, 1/4 cup Greek yogurt, 2 tbsp cilantro, 1 tbsp lime juice and 1/2 tsp salt. Blend until smooth. Taste and adjust salt or lime. Refrigerate until ready to use.

Tropical Pico (Pico de Gallo with mango)

In a small bowl combine 1/2 cup small-diced ripe mango, 1/4 cup small-diced pineapple, 1/2 cup seeded and diced roma tomato, 2 tbsp finely diced red onion, 1 tsp minced jalapeño, 2 tbsp chopped cilantro, 1 tbsp fresh lime juice and 1/2 tsp salt. Toss gently and refrigerate at least 10 minutes to marry flavors.

To Serve / Assembly

Warm 8 corn tortillas in a dry skillet or wrapped in foil in a 350°F oven for 5–7 minutes. Alternatively warm buns if using.

Build each taco or sandwich: spread a thin layer (about 1–2 tbsp) of guacamole on the tortilla, add 3–4 oz (about 1/3 cup) shredded chicken tinga, spoon 1–2 tbsp tropical pico over the chicken, drizzle 1 tbsp tomatillo crema, and sprinkle a little crumbled cotija and cilantro leaves. Serve with lime wedges on the side.

Leftovers: refrigerate chicken and sauces separately for up to 3 days. Reheat chicken gently in a skillet with a splash of broth.