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Unfold chicken thighs on a large plate and sprinkle with sea salt on both sides.
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Set a heavy-bottomed, 3 - 4 quart pot, over medium/medium-high heat. When hot, add the oil, and then the chicken. Nudge chicken just a bit to prevent sticking, but otherwise, let it cook undisturbed. Sear thighs 5 - 6 minutes per side, or until thighs are golden on the outside and reach an internal temperature of 165 degrees F. Set aside to cool, then shred by pulling chicken apart with two forks or just your fingers.
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Meanwhile, turn heat down to medium and deglaze the pot with 1/4 cup chicken broth, stirring to scrape up any brown bits. Add onions and cook until tender and translucent, about 7 minutes. Stir in garlic, chilies and adobo sauce, cumin, and bay; cook 1 minute. Stir in remaining 1/4 cup broth and shredded chicken. Turn heat up to medium-high, just until mixture starts to bubble, then turn heat down to low, cover, and cook for 10 minutes.
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Heat corn tortillas in a dry or lightly oiled skillet.
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To assemble tacos, layer chicken, radishes, avocado, green onions, cilantro, and cotija. Serve immediately.