Remove stems and seeds from the dried chiles and tear them into large pieces. Toast them in a dry skillet over medium heat for 1–2 minutes, turning often. Once fragrant, transfer to a bowl and cover with hot water. Soak for 20–30 minutes until softened.

In a large pot, heat 1 tablespoon of vegetable oil over medium heat. Sauté onion and garlic for 3 minutes. Add chicken, season with salt and pepper, and pour in 2 cups of broth. Simmer, covered, for about 25 minutes or until chicken is fully cooked. Remove chicken and set aside, reserving the broth.

In a separate skillet, heat 2 tablespoons of oil over medium heat. Sauté the chopped onion and garlic until translucent, about 3–4 minutes. Add raisins, sesame seeds, and tomato paste. Cook for 2 more minutes.

Transfer the sautéed mixture to a blender. Add soaked chiles (drained), peanut or almond butter, cumin, oregano, cinnamon, cloves, chocolate, and 1.5 cups of broth (use reserved broth if possible). Blend until smooth. Add more broth if needed to achieve a pourable consistency.

Return the sauce to the skillet. Simmer for 10–15 minutes, stirring often. Add sugar or honey, salt, and adjust seasoning to taste. The sauce should be velvety, dark, and rich.

Add the cooked chicken to the mole sauce, coating well. Let it simmer for 5 more minutes so the flavors infuse into the meat.

Serve hot over rice or with warm tortillas. Garnish with toasted sesame seeds and chopped cilantro if desired.