Start by gathering all the ingredients for the sauce. In a large pot over medium heat, sauté the quartered onion in olive oil until it’s translucent. This will take about 5 minutes. Then, add the garlic cloves and stir continuously until they’re fragrant, which should take an additional minute or so.

Next, incorporate the dried chiles de árbol and guajillo chiles into the pot. Pour in the chicken broth, and then toss in the diced tomatoes, oregano, cumin, sea salt, honey, black pepper, sweet paprika, smoked paprika, ground cinnamon, and apple cider vinegar. Stir well.

Bring this mixture to a boil. Once boiling, reduce to low heat, cover, and let simmer for about 30 minutes. This will allow the flavors to meld beautifully.

While the sauce simmers, shred the cooked chicken if it’s not already done. Once the sauce is ready, take it off the heat and use an immersion blender to purée it until smooth. If you don't have an immersion blender, a regular blender will work; just ensure to blend in batches if necessary.

Return the shredded chicken to the blended sauce, ensuring every piece is well coated. Allow it to marinate for at least 10 minutes.

While the chicken absorbs the flavors, heat a non-stick skillet over medium heat. Toast each corn tortilla for about 30 seconds on each side until they are warm and pliable. This step is crucial for achieving a taco that doesn’t tear easily.

Now, go ahead and fill each tortilla with a generous amount of the chicken mixture. Top with fresh pico de gallo, shredded cheese, and a sprinkle of cilantro. Squeeze fresh lime juice over the top just before serving.