The recipe from Yotam Ottolenghi https://ottolenghi.co.uk/recipes/sweet-and-smoky-mexican-chicken
Adding my changes to the recipe. I didn't want the sauce covering everything. I made the "sauce" into a paste and schmeared half of it over the chicken which I marinated overnight. The rest of the paste I thinned with some chicken broth so it could be served at the table.
Here's my notes, 
