1Boil 2 lbs of chicken breast with 3 bay leaves, half an onion, salt, 3 cloves of garlic, and fresh ground pepper until it reaches 165 degrees internal temperature.
2Remove chicken, let cool, and shred.
3In the same pot, add 2 medium Roma tomatoes and remove once the skin breaks.
4Blend garlic, onion, tomatoes, 1 tsp of Better than Bouillon, 2 cups of chicken boiling water, 1 can of chipotle peppers, salt, pepper, and oregano until smooth.
5In a frying pan, add zero-calorie cooking spray and half an onion (thinly sliced).
6Once the onion is softened, add the shredded chicken and sauce.
7Stir until chicken is covered in sauce, bring to a simmer, cover, and let sit off heat for 10 minutes.
8Cut 4 low-carb tortillas into triangles, spray with zero-calorie cooking spray, and air fry until crispy (3-4 minutes per side at 400 degrees).
9To portion, weigh the cooked tinga, and divide by 5 for 5 even portions.
10Serve tinga with tortillas, cotija cheese (1 oz), greek yogurt (30g), and lettuce.