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Heat the oil in a large Dutch oven over medium-high. When the oil is hot, add the diced onion. Cook, stirring occasionally, until the onion becomes fragrant and almost translucent, about 3 minutes.
Add the chicken and 1 teaspoon salt to the pan, breaking the chicken up with a wooden spoon as it sizzles. Cook, stirring occasionally, until the chicken is no longer pink, 3 to 5 minutes.
Add the garlic, vinegar, chile powder, oregano and cinnamon to the chicken, stir to combine and cook until garlic is fragrant, about 2 minutes.
Add the beans, broth and tomatoes, bring to a boil, then reduce the heat and simmer uncovered for 10 minutes until the tomatoes begin to fall apart.
Add greens if using, and cook until just wilted, about 3 minutes. Taste for salt and season as needed. Serve immediately with fresh tortillas, salsa roja, minced cilantro and onion on the side, if desired.