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1
Stem and seed the chiles, reserving 1 tablespoon of the seeds, or more to taste.
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2
Toast the chiles in a large cast iron skillet over high heat.
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3
Transfer the chiles to a bowl, cover with hot tap water, and soak for 20 minutes.
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4
Drain.
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5
Meanwhile, toast the chile seeds in the skillet.
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6
In a clean coffee or spice grinder, finely grind the chile seeds, sesame seeds, peppercorns, cloves, and cinnamon.
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7
In a blender, combine the chiles, ground spices, 1/2 cup chicken broth, and garlic and blend.
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8
Heat the lard in a saucepan over medium-high heat.
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9
Pour in the blended sauce and cook, stirring and scraping the bottom, until somewhat reduced, about 10 minutes.
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10
Add the remaining 3 cups chicken broth, bring to a boil, lower the heat and simmer until thickened, about 20 minutes more.
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11
Season with salt and pepper.
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12
(The sauce may be prepared up to 3 days ahead and stored in the refrigerator.)
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13
Preheat a grill or grill pan.
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14
Lightly brush the chicken with oil and season with salt and pepper.
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15
Grill the chicken, turning to make cross-hatched marks, until just cooked through, about 12 minutes.
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16
Transfer the chicken to a platter and let rest for 5 minutes.
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17
Slice the chicken and transfer to a platter.
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18
Reheat the sauce and stir in the avocado leaf.
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19
Ladle the sauce over the chicken, sprinkle with sesame seeds, and garnish with herb leaves.
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20
Serve with corn tortillas.
