Add the chipotles, onion, 2 tablespoons olive oil, honey, vinegar, 1 tablespoon salt and the oregano to the blender; puree until smooth.

Heat the remaining 1 tablespoon oil in a large skillet over high heat; add the chile sauce and fry, stirring, until thick and fragrant, about 8 minutes. Pour in the broth and reduce until slightly thickened.

Season the chicken all over with salt and pepper and transfer to a pressure cooker. Add the bay leaves and cinnamon stick, then pour in the sauce. Cover and cook on high until the meat is tender, check pressure cooke manual.

Discard the bay leaves and cinnamon stick. Shred the chicken with 2 forks; season with salt and pepper. Serve the shredded chicken in the tortillas, along with desired toppings.

Enjoy!