Generously salt and pepper chicken. Add vegetable oil to hot pan and place chicken skin side down and cook for 6-8 minutes. Flip and cook for 2 additional minutes.
Remove chicken and set aside. Add onion and garlic briefly sweat for 2 minutes. Add coriander, cumin, and oregano and mix. When things start to smell real good, add rotel, chicken broth, and apple cider vinegar and bring to a simmer.
Add chicken back to pot and simmer for about 45 minutes. Flipping once half way through.
Remove chicken and add chipotle and bring to a fast simmer to reduce. Once chicken is cool, remove skin and bone and shred. Add back to the pot and mix. Spoon over corn tortillas.