Step 1

In a small bowl, combine your spice ingredients and mix well.

Step 2

Coat chicken thighs in spice blend, massaging the spices into the chicken.

Step 3

Heat 2 tablespoons of avocado oil in a Dutch Oven over medium-high heat.

Step 4

Sear the chicken thighs on each side, roughly 3-4 minutes per side.

Step 5

Once the chicken is seared, remove from the Dutch Oven and set aside. Note: the chicken won’t be fully cooked yet.

Step 6

Lower the heat to medium. Add remaining 1 tablespoon of avocado oil. Add diced onion and cook for 3-4 minutes until translucent.

Step 7

Add garlic and cook until fragrant, about 1-2 minutes, stirring frequently.

Step 8

Add the bone broth and jarred salsa. Bring to a simmer, then simmer for 3-5 minutes.

Step 9

Add the seared chicken back to the Dutch Oven. Cover and simmer for 25 minutes.

Step 10

Transfer the braised chicken to a clean cutting board and shred. Let the sauce continue to thicken on a simmering boil for another 5-7 minutes.

Step 11

Add the shredded chicken to the thickened sauce, stirring to coat.

Step 12

In a medium sized bowl, take your shredded cabbage and massage it with enough lime juice until softened. Season with salt and pepper.

Step 13

Assemble to your heart’s content! I like to heat my tortillas over an open flame until slightly charred on both sides. Spread guacamole over the tortillas, add the beautifully braised chicken, top with cabbage slaw and cilantro for an irresistible bite.