For the chicken:
Roast a large chicken, or purchase a cooked rotisserie chicken.
Shred the meat and toss in a bowl with salt, pepper, cayenne, chopped red and green onions and cilantro, to taste. Set aside or chill until serving.
For the mole:
Heat ¼ cup of the vegetable oil in a skillet and fry the tortillas until crisp and golden. Drain off excess oil.
Quickly fry the chilies on both sides BUT DO NOT BURN—this takes only a few seconds.
On a hot comal or skillet, briefly toast the sesame seeds—turning often so they won’t burn. Cool the seeds and toast the almonds the same way.
In the bowl of a food processor or blender, grind the fried tortillas, chilies, sesame seeds (reserving a few teaspoons for garnish) and almonds.
Add the mole paste, tomatoes, peanut butter, chocolate and cinnamon.
Grind, adding enough chicken stock to form a thick sauce. Add salt, and adjust the flavorings, to taste.
Heat 2 tablespoons of vegetable oil in a large pot.
Add the mole mixture and cook for about 8 minutes—stirring constantly to prevent sticking, and adding remaining stock, as needed, to form the consistency of gravy.
Add the shredded chicken to the mole and heat just until warm.
Mound the chicken mole on tostadas, garnish and serve on a platter or on individual plates.