Sous Vide Shredded Chicken Tacos

FOR THE CHICKEN: Using sous vide circulator, bring water to 180°F/82°C in 7-quart container.

Pat chicken dry with paper towels and season with salt and pepper. Heat 1 tablespoon oil in 12-inch skillet over medium-high heat until just smoking. Brown half of chicken, 3 to 4 minutes per side; transfer to plate. Repeat with remaining chicken.

Heat remaining 1 tablespoon oil in now-empty skillet until shimmering. Add onion and cook until softened and lightly browned, 4 to 6 minutes. Stir in chipotle, garlic powder, cumin, and cinnamon and cook until fragrant, about 1 minute. Stir in tomatoes and sugar, scraping up any browned bits. Transfer mixture to blender and process until smooth, 30 to 45 seconds, scraping down sides of blender jar as needed.

Place chicken and any accumulated juices and sauce in 1-gallon zipper-lock freezer bag and toss to coat. Seal bag, pressing out as much air as possible. Place bag into second 1-gallon zipper-lock freezer bag and seal. Gently lower bag into prepared water bath until chicken is fully submerged, and then clip top corner of bag to side of water bath container, allowing remaining air bubbles to rise to top of bag. Reopen 1 corner of zipper, release remaining air bubbles, and reseal bag. Cover and cook for at least 3 hours or up to 5 hours.

Transfer chicken and sauce to large bowl, let cool slightly, and then shred chicken into bite-size pieces using 2 forks. Stir in lime zest and juice and season with salt and pepper to taste.

FOR THE TACOS: Spoon chicken into center of each tortilla and serve, passing avocado, Cotija, scallions, cilantro, and lime wedges separately.

TO MAKE AHEAD: Chicken and sauce can be rapidly chilled in ice bath and then refrigerated in zipper-lock bag after step 4 for up to 5 days. To reheat, return sealed bag to water bath set to 150°F/65.5°C for 20 minutes. Proceed with step 5.