Place chicken in stockpot.
Add 3 whole garlic cloves, 1 whole onion quartered, 2 tsp salt, dried oregano, chicken stock, tomato bullion, and 1 cup of water.
Bring to boil, simmer medium-low for 30 mins.

Strain out and set aside onions, garlic, and chicken.
Strain stock into a large bowl and set aside.
Use forks to shred chicken and set aside.

Back in stockpot add 2 tbs olive oil, 1 tbs Mexican style adobo, and diced 1/2 onion.
Cook for 5 mins.
Pour the stock back into the stockpot.
Bring to a light boil and reduce heat to a simmer.

In blender or food processor blend the cooked onion quarters, cooked garlic, adobo chilis, and tomatoes.
Add blended mixture to stockpot.
Simmer for 15-20 minutes to reduce.

Heat skillet on medium heat.
Add 2 tbs olive oil and lightly fry shredded chicken.
Slowly ladle in the sauce from stockpot until chicken is covered but not soupy.
Simmer for 15 mins.

Dice Cilantro and 1/2 an onion.
Mix with the juice of 1 lime.

Slice avocado and sprinkle with Mexican Style Adobo.
Lightly fry some shells.
Place avocado in the shell and add shredded chicken.
Top with onion/cilantro salsa and sprinkle with Cotija cheese.