Heat a wide, heavy pan over medium-high heat, and add the grapeseed oil.

Season the chicken thighs with salt and pepper to taste. Sear, presentation-side down, in the hot pan until golden brown. Flip and repeat. Remove the chicken from the pan, and set aside.

Reduce the heat to medium.

Add the onions to the pan, and sauté until lightly caramelized, 4 to 5 minutes.

Stir in the garlic, oregano and cumin, and cook until aromatic, about 30 seconds.

Mix in the tomatillos, and cook until they start to break down.

Add the tomatoes, chipotles and adobo sauce and stir to combine. Bring the sauce to a boil, and reduce the heat to a simmer. Cook, uncovered, for 5 to 10 minutes to marry the flavors.

Add the tomatoes, chipotles and adobo sauce and stir to combine. Bring the sauce to a boil, and reduce the heat to a simmer. Cook, uncovered, for 5 to 10 minutes to marry the flavors.

Transfer the sauce to a blender, and puree until smooth.

Return the sauce to the pan, and add the chicken stock and bay leaf.

Nestle the chicken thighs in the sauce, and bring to a boil. Reduce the heat to a simmer and cook, covered, until the chicken is tender and falling apart, 35 to 40 minutes.

Transfer the chicken to a cutting board, and allow to cool a bit. Using forks, shred the meat and return to the sauce. Adjust the seasoning with salt and pepper to taste.

Nestle the chicken and some sauce into the warm tortillas, and garnish with cilantro, cojita cheese and lime wedges.

Note:

If cooking this recipe in a crock pot, transfer the contents of the braise to the crock pot after step 9 is complete. Complete the instructions in step 10, and allow to simmer on low all day. Complete steps 11 and 12 before serving.