Chipotle Chicken Tortilla

8 bone-in, skin-on chicken thighs (3pounds)

2 tablespoons vegetable oil, plus more for brushing

Kosher salt

Freshly ground black pepper

1/2 medium white onion, minced, plus more for serving

2 jalapeños, stemmed, seeded, and minced

2 tablespoons minced chipotle chiles

3 tablespoons adobo sauce

4 plum tomatoes, finely chopped

Warm corn tortillas, for serving

Cilantro leaves, for serving

Sour cream, for serving

Lime wedges, for serving

Preheat the oven to 425°F. On a large rimmed baking sheet, brush the chicken with oil and season with salt and pepper. Bake until an instant-read thermometer inserted in the largest piece registers 165°F, about 35 minutes. Let cool slightly, then shred the meat; discard the skin and bones.

Meanwhile, heat 2 tablespoons oil in a large skillet until shimmering. Add the 1/2 onion, jalapeños, and a generous pinch of salt; cook over moderate heat, stirring occasionally, until just softened, about 5 minutes. Add the chipotles and adobo sauce and cook for 2 minutes. Add the tomatoes and cook until softened and any liquid has evaporated, about 7 minutes. Stir in the shredded chicken and cook until hot, about 3 minutes. Season with salt and pepper.

Spoon the chicken into warm corn tortillas and serve with cilantro, sour cream, lime wedges, and minced onion.