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Heat the oil in a large skillet over medium-high heat. Once the oil is glistening, add the onion and cook, stirring often, until softened, about 6 minutes. Reduce the heat to medium. Add the garlic and cook, stirring, until fragrant, about 1 more minute.
Transfer the onion mixture to a blender. Add the chipotle pepper, adobo sauce (see Note), taco seasoning, tomatoes and bouillon. Blend the sauce on high until smooth, about 1 minute.
Transfer the sauce back to the skillet and bring to a simmer over medium heat. Cook, stirring occasionally until slightly thickened, about 8 minutes. Add the chicken and stir until warmed through. Season with salt, more taco seasoning or adobo sauce, if desired.
Serve the chicken tinga warm with tostada shells, tortillas or over rice. Garnish with cabbage, radishes, cotija and avocado as desired.