Prep everything first: peel and thinly slice the onion, smash and mince the garlic, pit and slice the avocado, and core and roughly chop the cauliflower into florets. Ricing cauliflower ahead (pulse 4–6 times in a food processor until grainy or finely grate on a box grater) gives you an even texture and speeds cooking.

Season the chicken thighs generously with salt and pepper (about ¾ tsp salt total for the chicken). Drying and seasoning the meat before searing helps form a flavorful browned crust through the Maillard reaction—this darkened surface adds depth to the final tinga.

Heat 1 tablespoon of the olive oil in a heavy skillet or Dutch oven over medium-high heat until shimmering. Add the chicken in a single layer (work in two batches if needed) and brown 3–4 minutes per side until deeply golden. You are not trying to cook them through completely—you're developing color and concentrated flavor that will carry into the sauce.

Remove the seared chicken to a plate. Reduce heat to medium and add the remaining 1 tablespoon olive oil. Add the sliced onion and a pinch of salt; cook, stirring occasionally, 6–8 minutes until softened and edges caramelize. Cooking the onions slowly turns their starches into sugar and gives the base of the sauce sweetness that balances the chipotle heat.

Add the minced garlic, 1 teaspoon ground cumin and 1 teaspoon dried oregano (if using). Cook 30–45 seconds until fragrant—this briefly toasts the spices and releases their aromatics without burning them. Then add the chopped chipotle peppers (or chipotle powder) and stir to combine.

Pour in the canned crushed tomatoes and ½ teaspoon salt (adjust later). Scrape any browned bits from the bottom of the pan—those are concentrated flavor. Bring the sauce to a gentle simmer; let it bubble for 3–4 minutes to meld flavors and remove the raw tomato taste.

Nestle the seared chicken thighs back into the sauce, spooning sauce over the top. Reduce heat to low, cover, and simmer gently 18–20 minutes until the chicken is very tender and reaches an internal temperature of 74°C (165°F). The gentle braise breaks down connective tissue and leaves the meat shreddable and moist.

Remove the chicken to a cutting board and let rest 5 minutes. While it rests, increase the sauce heat to medium-high and boil uncovered 4–6 minutes to reduce and thicken slightly—this concentrates flavor and lets the sauce cling to the shredded chicken.

Shred the chicken using two forks or by hand (wear a heatproof glove if hot). Return the shredded meat to the pan and stir to coat thoroughly in the reduced sauce. Taste and adjust seasoning with salt, pepper, and a squeeze of lime if you have it—acid will brighten and balance the smoky heat.

While the chicken finishes, heat a large nonstick or cast-iron skillet over high heat until smoking hot—this is important for a real char. Add the riced cauliflower to the dry pan (no oil at first) and cook, stirring occasionally, for 2 minutes to let it char in spots; this imparts nutty, roasty notes similar to grilled rice. Drizzle ½ tablespoon olive oil over the cauliflower, season with ¼–½ tsp salt and freshly ground pepper, and continue cooking 4–6 minutes until tender but not mushy.

Turn off the heat and taste the cauliflower for seasoning. Plate by dividing the cauliflower rice between 4 bowls or plates, mounding the shredded chicken tinga on top and finishing each portion with sliced avocado. If you like, garnish with cilantro leaves and lime wedges for brightness.

Serve immediately. The contrast of hot, smoky chicken and charred cauliflower with cool, creamy avocado creates textural contrast that feels elevated and restaurant-quality.