In a medium pot, add the chicken. Season with salt and pepper. Add the onion, garlic, bay leaves. Pour water a few centimeters over the fillets.
Bring to a boil. Reduce the heat to low and simmer about 15-20 min (it depends on fillets size).
Remove chicken from pot. Let cool for about 5 min. Shred with a fork.
Meanwhile, prepare the sauce. In a skillet, heat the oil over the medium heat. Add the flour and mix until completely combined with oil.
In a small bowl, add all spices, except black pepper. Add this bowl into a skillet and combine.
Add the tomato paste and combine with other ingredients.
Pour the broth. MIx a few minutes until the mixture is smooth.
Cook, stirring often, about 5-6 min.
Drizzle the vinegar, season with pepper. If necessary, add more salt or spices.
Add shredded chicken and combine.
Serve with black beans, corns, tomatoes, avocado.
*sprinkle with black sesame