• Preheat oven to 350 degrees.
• Dry chicken thighs well with paper towels, and season well on all sides with salt and pepper.
• Add oil to a large dutch oven, and heat over medium high heat for 3-5 minutes until oil just starts to smoke.
• Add chicken skin side down and brown on both sides, 5-6 minutes a side. Work in batches as to not overcrowd the pan. Remove to a plate and set aside.
• Reduce heat to medium. Remove all but 2 tablespoon fat/oil. Add onion, garlic, and ginger to the pot.
• Cook, stirring occasionally for 3-4 minutes.
• Add tomato paste and stir well to combine.
• Cook 2-3 minutes, stirring occasionally, until color deepens.
• Add cumin, oregano, and coriander. Stir to combine, and cook 30 seconds, until just fragrant.
• Add chicken stock little by little, scraping up any brown bits from the bottom of the pan.
• Add canned tomatoes, dried chilis, apple cider vinegar, cinnamon stick and bay leaf. Stir to combine.
• Add chicken and accumulated juices back to the pot.
• Cover, and transfer to preheated oven or 1 hour.
• Remove chicken from pot. Discard skin and bones, and shred chicken meat.
• Remove bay leaf and cinnamon stick from pot.
• Immersion blend sauce until smooth, or transfer to a blender and blend until smooth.
• Toss shredded chicken with 1-2 cups sauce.
• Dip tortillas into consome, and lay flat in frying pan with a bit of avocado oil or neutral oil over medium heat.
• To one half of the tortilla, add cheese, then chicken, and top with diced onions and cilantro leaves.
• Fry 2-3 minutes over medium heat, then flip other side to make a half moon.
• Flip over, and fry 2-3 minutes more.
• Serve hot with fresh lime wedges and additional consome.

To make in the Crockpot:

• Brown the chicken and cook the aromatics, then transfer the sauce mixture and chicken to a slow cooker.
• Cook on low for 6-7 hours or on high for 3-4 hours