1. Make the pickled onions and refrigerate.
2. Make the Mole Negro Sauce(feel free to make this ahead)
3. Prep and cook the chicken: 

• Preheat oven to 375F
• Mix the salt and spices together in a small bowl. (Aim for 1 teaspoon salt per pound of chicken). Sprinkle the chicken on all sides with the salt-spice rub.
• Heat the oil in a large oven-proof skillet or dutch oven over medium-high heat. Sear the chicken until golden on both sides. Add the stock, then add the Mole Negro sauce, (saving a little of it up for touching up at the end). Give the pan a good shake and make sure the chicken is coated well and nestled in. It may seem like a lot of sauce, but the extra sauce will get mopped up, I promise!
• Cover and place in the oven until the thighs are cooked all the way through,(165F) about 20 minutes.  Test a piece for tenderness, it should pull apart easily with two forks. You can either leave the thighs whole or lightly shred (best for tacos). If leaving whole, feel free to lather up with remaining Mole sauce.
• Sprinkle with toasted sesame seed and cilantro.

Serve with Mexican rice, pickled onions, radishes or Mexican Slaw, Mexican rice, cilantro (or shred and serve as tacos with Mexican slaw and pickled onions)