Coat chicken thighs in flour. Heat oil in a rondeau over medium high heat. Add chicken and cook, browning on all sides. Remove chicken and set aside.
Add onions to rondeau. Cook and stir until browned. Add chicken stock, chili powder, cinnamon and cocoa. Stir to combine.
Bring to a boil and return chicken to rondeau. Reduce heat to simmer and cover. Cook until chicken is very tender. Hold warm in sauce for service. Serve with desired accompaniments.
Chef's Tip!
These can be served as whole chicken thighs or shredded and used in tacos or burritos.
