Toast the dried chiles in a dry skillet over medium heat for 30-60 seconds per side until fragrant. Remove seeds and stems, then soak in hot water for 20 minutes until softened. Drain and reserve the soaking liquid.

In the same skillet, char the tomatoes, onion quarters, and unpeeled garlic until blackened in spots, about 8-10 minutes. Peel the garlic once cool.

Toast the almonds, pepitas, and sesame seeds in the dry skillet until golden and fragrant, about 3-4 minutes. Set aside.

Toast the torn tortilla pieces until crispy and golden, about 2 minutes. Set aside.

In a blender, combine the soaked chiles, charred tomatoes, onion, garlic, toasted nuts and seeds, tortilla pieces, chipotle, chocolate, cinnamon, cumin, cloves, pepper, and 1 cup chicken broth. Blend until completely smooth, adding more broth as needed.

Heat oil in a large heavy pot or Dutch oven over medium-high heat. Carefully pour in the blended mole sauce (it will splatter). Fry the sauce, stirring constantly, for 5 minutes.

Add remaining chicken broth, salt, and sugar. Stir to combine. The sauce should coat a spoon. Adjust consistency with more broth if too thick.

Season chicken pieces with salt. Add chicken to the mole sauce, submerging as much as possible. Reduce heat to medium-low.

Simmer covered for 45-55 minutes until chicken is very tender and cooked through, turning chicken halfway through. Skim fat from surface.

Taste and adjust salt, sugar, and spice balance. Serve over Mexican rice, garnished with sesame seeds and fresh cilantro.