Lucinda's Chipotle Chicken Burrito

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2 pounds skinless, boneless chicken thighs

1 medium onion, quartered, plus 1 small onion, cut into 1/2-inch dice

2 bay leaves

1 tablespoon vegetable oil

1/2 teaspoon dark brown sugar

1 large chipotle in adobo, stemmed, plus 1 tablespoon adobo sauce

1 cup canned diced tomatoes with their juice

Kosher salt and freshly ground pepper

1/2 cup sour cream

3 tablespoons canned chopped green chiles, drained

1 1/2 teaspoons water

Four 12-inch flour tortillas, warmed

6 ounces Monterey jack cheese, shredded (1 1/2 cups)

One 15-ounce can black beans—drained, rinsed and patted dry

2 cups shredded iceberg lettuce

1/2 cup prepared pico de gallo salsa

1 small Hass avocado—halved, peeled and cut lengthwise into 12 slices

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