Place the chicken in a pot with 3 cups of the broth. Bring to a gentle simmer, cover and cook 35 to 45 minutes, until the thickest piece reaches 165°F. Remove chicken and reserve the broth.

Toast the stemmed, seeded chiles briefly in a dry skillet over medium-low heat, 10 to 15 seconds per side; do not burn. Cover with hot water and soak 20 minutes.

In a skillet, warm 1 tablespoon oil. Toast the almonds, sesame and torn tortilla until lightly golden; remove. Add the remaining tablespoon oil and cook the tomatoes, onion and garlic for 8 to 10 minutes until softened.

Blend drained chiles, toasted mixture, vegetables, cinnamon and cumin with 1 cup reserved chicken broth until smooth, working in batches as needed. Strain if desired.

Pour the sauce into a wide pan, stir in chocolate and salt, and simmer gently for 20 minutes, stirring and adding remaining broth as needed. Add chicken and simmer 5 to 10 minutes until heated through. Taste for salt. Serve with sesame and rice or tortillas.