Season 1 pound of boneless, skinless chicken thighs all over with 1 teaspoon salt. Set aside.

Cut 2 white onions in half, thinly slice one half until you have about ¼ cup of sliced onion. Cut those thin slices in half crosswise. Set these aside for garnish. Finely chop all of the remaining onions.

Lightly smash and peel 8 garlic cloves; thinly slice the garlic.

Finely chop one 1½-inch piece of ginger.

Crack open one 7-ounce can of chipotle peppers in adobo sauce. Finely chop 2 chipotle peppers.

Heat 3 tablespoons olive oil in a large Dutch oven or pot over medium heat. Add the chopped onions, garlic, and ginger, season with ½ teaspoon of salt and cook, stirring often, until the onion is softened and translucent but not browned, 4-5 minutes.

Stir in 1½ teaspoons ground cumin, chipotle chilies, and 2 bay leaves and cook to bloom the spices, 1 minute longer.

Stir in 1 cup of canned pumpkin puree, the chicken thighs, ⅔ cup of long grain white rice, 7 cups water, 1 teaspoon of salt. Bring the soup to a simmer over medium high heat. Once it simmers, continue to cook until the chicken is cooked through and tender, and the rice has begun to swell, about 15-20 minutes.

Pluck out the chicken thighs, letting any liquid drip back into the pot; transfer them to a cutting board or medium bowl. Let cool slightly. Use two forks to shred the chicken meat into bite sized pieces.

Continue to simmer the soup for a total of up to 30 minutes longer for a thicker, more porridge-like texture.

Add the shredded chicken back into the soup and stir for a minute or so to warm it through.

Stir in the juice of 2 limes. Taste the soup and season with salt and pepper as needed.

Cut the remaining lime into wedges for serving.

Divide the soup among bowls. Garnish each bowl with a dollop of sour cream, some cilantro leaves, the reserved sliced white onion, and a drizzle of olive oil. Serve lime wedges alongside.