Soft Shredded Chicken Tacos

Two chicken breasts, bone in, skin on
1/2 an onion peeled and roughly chopped
Teaspoon salt
2 bay leaves
1/2 teaspoon dried marjoram
1/2 teaspoon dried thyme

Small red onion, peeled and sliced
2 jalapano peppers, seeded and cut length wise into strips
1/4 teaspoon black peppercorns and 1/4 teaspoon cumin seeds ground in a mortar & pestle
1/2 teaspoon dried oregano
2 cloves garlic peeled and halved
1/2 teaspoon salt
1/2 cup cider vinegar

2-3 ripe avocados
1/4 white onion chopped fine
1/2 cup chopped fresh tomatoes
1 clove garlic grated
Juice of one lemon
Salt

Soft corn tortillas
Sour Cream
Shredded cheese (mixture of cheddar and jack)
Your favorite hot sauce

To make the chicken, place about 4 cups of water in a large sauce pan and add the 1/2 onion and teaspoon of salt and bring to a boil.  Add the chicken breasts and skim off any foam that rises in the first minute or so.  Add the bay leaves and marjoram and thyme and partially cover the pan and simmer on medium for 15 minutes.  Turn off the heat and allow the chicken breasts to cool in the liquid.
Boil the sliced red onions and jalapenos in a small sauce pan in salted water for one minute.  Drain the onions and jalapenos and return to the pan with the ground black pepper and cumin seeds and the oregano, salt and vinegar.  Add enough water to just cover the onions.  Bring to a boil over medium heat and time for 3 minutes.  Remove from the heat and let cool.  The longer these onions sit, the better they are.
Peel and seed the avocados and mash in a bowl.  Stir in the white onion, tomatoes, garlic and lemon juice.  Taste and correct for salt.  We like our guacamole salty!
When cool enough to handle, remove the chicken breasts from the cooking liquid.  Remove and discard the skin and pull the meat from the bones, shredding it with a fork as you do.  I like to return the chicken bones to the cooking liquid adding more water, and simmer to make a chicken broth.  After dinner I drain the broth and cool it in the refrigerator overnight.  The next morning I freeze the broth in freezer baggies in 2 cups portions.
Wrap the tortillas in a damp kitchen towel and microwave on high for one minute to steam.  Alternatively you can heat the tortillas on the stove top in a dry heavy frying pan on medium low.
To serve, place the chicken on the warm tortillas and top with the pickled onions, guacamole, sour cream, shredded cheese and hot sauce (or any combination)