salt, 1/4 tsp. pepper, 1/4 c. bittersweet chocolate chips, 3 c. shredded cooked chicken, 12 small tortillas, fresh salsa, for
serving, sliced avocado, for serving. Cover and cook onion and garlic in olive oil in a small saucepan over medium heat until they
are soft. Add the ground cinnamon, chipotle chilies, adobo sauce, tomato sauce, 1/2 cup water, creamy peanut butter, salt, and pepper; simmer for five minutes.
Add the bittersweet chocolate chunks and stir until they melt. Add 3 cups of cooked chicken shreds to the sauce. Place chicken inside tortillas, then garnish with avocado slices and fresh salsa.