Heat the olive oil in a large skillet over medium-high heat until shimmering.
Add the sliced onion and sauté until translucent, about 3–4 minutes.
Stir in the minced garlic and cook until fragrant, about 30 seconds to 1 minute.
Pour in the canned fire-roasted tomatoes and warm the mixture for 1–2 minutes.
Add the chipotle paste, salt, pepper, cumin, oregano, and bay leaves; stir to combine.
Reduce heat to medium, add the chicken strips, and simmer until the chicken is cooked through and the sauce thickens, about 8–10 minutes, stirring occasionally.
Remove and discard the bay leaves. Use two forks to shred the chicken in the skillet, then stir the shredded chicken into the sauce to coat.
