In a Dutch oven, heat olive oil over medium heat. Add chopped onion and minced garlic, sauté until translucent.

Add chicken thighs, oregano, cumin, paprika, cayenne, bay leaves, salt, and pepper. Pour in chicken broth and bring to a boil.

Reduce heat, cover, and simmer for about 1.5 hours or until chicken is tender.

Remove chicken, shred it, and set aside. Strain the broth and reserve for dipping.

Heat tortillas on a skillet until warm. Fill each tortilla with shredded chicken, diced onion, and cilantro.

Serve with lime wedges and the reserved broth for dipping.