Place chicken breasts, onion half, salt and bay leaf in a large pot. Smash garlic cloves and add to pot, skin-on. Add enough cold water to cover by about 1/2”.

Place on stove over high heat, bring to a boil, then reduce heat to medium-low, to simmer.

Cook for about 30-45 minutes, until cooked through (165 F). If using bone-less, skin-less chicken breast check for done-ness after 20-25 minutes.

Remove chicken from pot and set aside to cool.

Slice onion into thin half moons. Mince garlic. Finely chop chipotles in adobo (about 2 chipotle peppers + 2 Tbsp. Adobo sauce), use half if you prefer less spicy version. Dice tomatoes. Chop green beans into 1" pieces - if using.

Heat oil in medium pot over medium high heat. Cook onion until browned, 8-10 minutes, stirring occasionally.

Stir in garlic, chipotles and adobo sauce and let cook for 1 minute.

Stir in tomatoes, reduce heat to medium-low, and simmer for 15-20 minutes until tomatoes are softened and broken down. Stir occasionally.

Shred chicken (discard bones and skin), stir into sauce (also add green beans if using) and let cook 5 minutes over medium heat.

Combine rice and water in a small or medium pot and place over medium heat.

Let rice come to a boil, stirring occasionally. Reduce to lowest setting, stir then cover with a lid and let cook 25 minutes.

Juice lime. Puree cilantro, salt, lime juice and olive oil with hand blender or food processor (alternatively you can finely chop cilantro then mix with salt, lime juice and olive oil in a small bowl.) Gently stir into rice, cover again and let sit 5 minutes, with heat turned off.

Thinly slice cabbage and radish. Serve chicken tinga over cilantro lime rice and top with a few slices of avocado, cabbage and radish.