Serve this savory shredded chicken wrapped in toasted tortillas, garnished with roasted pepitas (pumpkin seeds), sliced green onions, fresh cilantro, crumbled cotija cheese, and sliced ripe avocado.
Heat a large deep ungreased skillet over medium heat. Add dried chile pieces; toast, pressing them flat with a spatula, just until fragrant. Remove from skillet.
Add almonds to pan; toast, stirring frequently, until golden brown and fragrant. Remove from skillet.
Mix spices in small bowl. Heat oil in skillet over medium-high heat; add onion and garlic. Cook, stirring occasionally, about 4 minutes. Sprinkle spice mixture into skillet; cook and stir 1 minute.
Add broth, chipotle chiles, tomatoes, and raisins to pan; return toasted chiles and almonds to pan. Bring to a boil.
Add chicken to pan; partially cover and reduce heat to medium-low. Simmer about 15 minutes or until chicken is no longer pink in center. Cook to internal temp of 165°F. Remove chicken from pan; let stand until cool enough to handle.
Meanwhile, add chocolate to pan; cook and stir until melted. Using an immersion blender; puree sauce (or carefully pour mixture into blender in batches). Simmer sauce over medium heat 20 minutes or until thickened. Shred chicken; stir into sauce and season with salt and pepper.
Just BARE® Boneless Skinless Chicken Breast Fillets may be substituted for Just BARE® Boneless Skinless Chicken Thighs.
Nutritional values may change if you choose to substitute another chicken product. If substituting frozen chicken for this recipe, thaw before cooking.