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Boil 1.5 cups of rice, until done
Add black beans (do not drain) into a small sauce pan. Add a bay leaf, salt and pepper. Let it come up to a boil, then reduce heat to a simmer for 5 mins.
Into a medium-size pot, add a roughly chopped onion, garlic, with salt and pepper. Saute for 2-3 mins. Add the can of diced tomatoes, once the onions have started sticking to the pan. Cook for 2 to 3 minutes.
Transfer the sautéed ingredients into a blender, and add adobo sauce, cumin, oregano, and ½ cup of water. Blend until smooth, then season with salt and pepper to taste.
In a large skillet over medium high heat, heat oil until it shimmers. Add sliced onion and cook until slightly softened and beginning to take on some color, 4 to 5 minutes.
Meanwhile, shred the chicken.
Into the skillet, carefully pour in the tomato mixture. (There may be some splattering, but the more you stir the less there will be.) Bring the sauce to boil, then reduce to a simmer. Cook until the sauce reduces a bit and thickens slightly, about 5 minutes.
Add the shredded chicken. Cook for an additional 3 to 4 minutes, or until the chicken has heated through. Occasionally stir to coat chicken in the sauce.
Spoon chicken onto corn tortillas and top with minced onion, cilantro and avocado. Serve with lime wedges.