I don't have a recipe per se, because I was just kind of shooting from the hip on this. I probably should've done a few things differently, but it ended up being one of the best things I've ever eaten. So if anyone wants to try it out here is approximately what I did:
Boneless skinless chicken thighs - 10
1 can Chipotles in adobo
A bunch of paprika and chili powder
Olive oil - not extra virgin
Marinate 12-14 hours in fridge
Brown chicken in cast iron
Remove chicken
Add half an onion, thinly sliced to skillet
Deglaze with white wine (Pinot Grigio)
Add chicken and marinade, chicken stock, and concentrated chicken stock jelly
Braise in oven for like an hour at 275°
Remove from oven, put on stove on medium-low heat
Shred chicken and toss in skillet with olive oil and chili powder while liquid reduces
Return chicken to Dutch oven and add butter and flour to thicken
Serve on warm corn tortillas with avocado salsa, onion, cilantro, and radish