Combine the spices in a small bowl and coat chicken thighs, massaging the spices into chicken
Heat 2 tablespoons avocado oil in a dutch oven over med-high heat
Sear the chicken thighs on each side for 3-4 mins per side
Once the chicken is seared, remove from the dutch oven and set aside
Lower the heat in dutch oven to medium, add remaining avocado oil, and add onions and cook for 3-4 minutes until translucent
Add garlic and cook until fragrant, 1-2 minutes, stirring frequently
Add the chicken bone broth and jarred salsa, bring to a simmer, then simmer for 3-5 minutes
Add the seared chicken back to the dutch oven, cover, and simmer for 25 mins
Transfer the braised chicken to cutting board and shred
Continue cooking the sauce on a simmering boil to thicken (another 5-7 minutes)
Once the chicken has shredded and the sauce has thickened, add chicken back to sauce, stirring to coat
Assemble your tacos with desired garnishes
