Chicken adobo.
Sweat half an onion and 6 cloves of garlic in butter until translucent. Add in 1 can of Chipotles in adobo sauce 1 teaspoon of Mexican oregano, coriander, cumin, smoked hot paprika, black
pepper and 1 Bay leaf. ( I add in dried carlina reapers,but that would kill most people) Add in 4 whole skin on bone in chicken thighs, add low sodium chicken stock to cover. Simmer on low until the chicken shreds easily( 1.5-2 hours, think pulled pork) remove the chicken and the bay leaf. Shred rhe chicken and return to the pan. Turn up the heat to reduce suace. At this point sample the suace if it is too spicy for you, yiu can add some Piloncillo/brown sugar/ honey too tame it down.
Once the suace has reduced down. Cool and use for any filling for Mexican food( tacos, buritto, enchiladas, Tomales etc)
You effectively have a Mexican BBQ pulled chicken. Its great on almost every thing. Ps its better to use it the next day as it will set like a jelly in the fridge over night from all the gelatin extracted during the cooking process. If you are going to use it for Tomales yiu really need to do this.