Heat oil in large sauce pan over medium-high heat. Add onion and cook 5 minutes or until tender. Combine cumin, coriander and cinnamon in a small bowl. Sprinkle over onion in pan. Cook 1 minute. Add chilis and garlic to pan and cook 2 minutes or until softened. Add chicken broth and next 5 ingredients (through orange juice) to pan and bring to a boil. Add chicken to pan, reduce heat and simmer 10 minutes or until chicken is done. Remove chicken from pan and put aside.
Add chocolate to sauce in pan; stir until melted and smooth. Reduce over medium heat for 10 minutes. Add salt and pepper and remove from heat. Pour sauce over chicken after chicken is plated. For a traditional meal, serve with yellow rice and black beans.
Recipe courtesy of The Butcher Shoppe.