Prepare the Chilies:
Remove stems and seeds from the dried chilies. Toast them briefly in a dry pan over medium heat until they start to puff up. Soak in hot water for 30 minutes to soften.

Toast and Fry Ingredients:
In a dry skillet, toast the sesame seeds, almonds, and peanuts until golden, then set aside.
In the same pan, fry the raisins until they puff up. Remove and set aside.
Fry the torn tortilla and plantain slices until golden. Remove and set aside.

Cook Aromatics and Spices:
In a bit of oil, sauté onions and garlic until translucent. Add the cinnamon stick, coriander seeds, anise seeds, and cloves, cooking until aromatic.

Blend the Mixture:
Drain the chilies and transfer to a blender. Add the toasted nuts, sesame seeds, fried tortilla, plantain, raisins, and sautéed onion mixture. Pour in some chicken broth to facilitate blending. Blend until very smooth.

Cook the Mole:
In a large pot, heat a tablespoon of oil. Pour the mole sauce into the pot and fry it over medium heat, stirring constantly, for about 10 minutes.
Add the remaining chicken broth, reduce the heat to low, and simmer for about 30 minutes. The sauce should be thick enough to coat the back of a spoon.
Stir in the chopped chocolate, sugar, and salt. Continue to simmer, stirring until the chocolate is melted and incorporated into the sauce.

Serve:
In a serving dish, arrange the cooked chicken pieces and pour the mole sauce over the top. Garnish with toasted sesame seeds and fresh cilantro.
Serve with rice and warm tortillas.