Toast all chiles over medium heat on a comal or flat griddle, moving them frequently until they release their aromas and become darker in color. Remove from heat and set aside.

Next, quickly toast sesame seeds until they darken slightly and begin to pop. Remove from heat and set aside.

Then, toast raisins until they begin to darken and swell, about 2 minutes. Remove from heat and set aside.

Continue to toast the almonds, walnuts, nutmeg, allspice berries, cloves, cinnamon, and fresh ginger (if using), all at once, moving frequently. Remove from heat and set aside once they begin to release their aromas.

For the oregano, thyme, bay leaves, and avocado leaves, quickly toast on the comal just until their aromas are released (about 10-15 seconds), and then remove from heat.

Turn the ventilation hood over your stove to high. If you have a gas stove, remove the grate on the stove top and heat the flame to low. Place the onion and garlic directly on the flame and cook, turning frequently, until they are blackened on the outside and the garlic cloves are tender enough to slip out of the skins. This will take about 20 minutes. Remove to cool, then peel from their skins. See notes below on how to do this in the oven.

Now place the tomatoes and tomatillos over the flame and cook until charred and blackened on the outside. Turn frequently to blacken all sides evenly, about 10 minutes. Set aside.

Lastly, place the toasted chiles on the comal (if it has high sides) or a large frying pan (if it does not). Eventually you are going to add water, so it will need to hold that. Place the pan over high heat (make sure your vent is on high and your windows are open, maybe even wear a face mask) and toast the chiles until they are completely blackened, turning frequently, about 15 minutes. You want them all to be black and very dry.

Mix softened chiles with the sesame seeds, raisins, nuts and spices, thyme, oregano, tomatoes, tomatillos, and the ground ginger (if using).

Prepare a large pot like a Dutch oven over medium-high heat. Add lard or oil and heat until it becomes very hot.

Add chile mixture to pot and fry, stirring frequently as it thickens for approximately 10 minutes.

Add 2 cups chicken broth, avocado and bay leaves, chocolate, sugar, and the 1 tablespoon of salt. Bring to a boil for 5 minutes, stirring to melt the chocolate.

Grind garlic with salt into fine paste in a molcajete (pestle and mortar) then add ¼ cup of water to transfer garlic mixture into a large skillet big enough to hold the chicken in a single layer. Alternatively, you may blend garlic with salt and water in a blender or food processor until smooth.

Bring mixture to a simmer over medium heat.

Add chicken, skin side down and simmer until liquid reduces and chicken releases its own oils. Once liquid is almost dissolved completely, reduce heat to low and fry chicken in its oils until completely cooked, about an hour, flipping and turning every 10 minutes or so.

Once chicken is ready, taste mole sauce and add more salt as needed. Remove bay leaves and avocado leaves.

Serve mole over a piece or two of chicken. Sprinkle with sesame seeds and serve with a side of rice and warm tortillas.