Pat the 3 chicken breasts dry and season both sides with kosher salt and black pepper. Heat 1 tablespoon olive oil in a nonstick skillet over medium-high heat until shimmering. Add the chicken and brown 3–4 minutes per side, until golden-brown. Transfer the chicken to a plate and set aside.

Place a large Dutch oven over medium-high heat and add the remaining 1 tablespoon olive oil. When the oil is hot, add the sliced white onion and sauté 4–5 minutes, stirring occasionally, until softened.

Add the minced garlic to the onions and sauté about 30–60 seconds, stirring constantly, until fragrant. Remove the Dutch oven from the heat.

Transfer the onion-garlic mixture to a blender.

Add 2 to 4 chipotle chiles (to taste), 1 tablespoon of the adobo sauce, the chopped jalapeño, the 15-ounce can fire-roasted tomatoes (or salsa), 1 cup chicken broth, 4 tablespoons honey, 1 tablespoon brown sugar, 1 1/2 teaspoons ground cumin, 1 teaspoon dried oregano, 2 tablespoons freshly chopped cilantro, 1 tablespoon lime juice, and 1 teaspoon lime zest to the blender.

Cover and purée until smooth. If the mixture is very hot, let it sit 1–2 minutes and vent the blender lid slightly or hold the lid with a towel to avoid steam pressure.

Pour the puréed sauce back into the Dutch oven. Add the browned chicken breasts and the 1 bay leaf to the sauce.

Reduce the heat to medium-low, bring the sauce to a gentle simmer, cover partially, and cook 15–20 minutes, turning the chicken once, until the chicken is cooked through and very tender.

Remove the chicken from the pot to a cutting board and discard the bay leaf. Shred the chicken with two forks.

Return the shredded chicken to the Dutch oven, stir to coat with the sauce, and simmer uncovered for 10 minutes more to let the flavors meld. Taste and adjust seasoning with kosher salt and black pepper as needed.

Serve the chicken tinga warm on tortillas or as desired, and top with chopped fresh cilantro, cotija cheese, lime wedges, pickled red onions, salsa, sliced avocado, and chopped jalapeños.