Season chicken with salt and pepper and place into a medium pot. Add the chipotle in adobo sauce, ½ sliced red onion, water, cumin, coriander and the zest and juice of one lime. Bring to a boil, then reduce the heat and simmer for 45 minutes.

In a medium bowl mix the mango, tomato, green onion, remaining diced red onion, cilantro and the juice of one lime. Mix and season with salt and pepper, to taste.

In a blender, add the chickpeas, avocado, coconut beverage, hot sauce, juice of one lime, and a pinch of salt and pepper. Puree until smooth and season to taste with salt and pepper.

Preheat oven to 350 F.

Wrap corn tortillas in foil and place in the oven for 10-15 minutes to warm up.

Once chicken is cooked through, place in a large bowl and shred with two forks. Strain liquid and pour into a saucepan. Cook liquid on medium heat for another 10 minutes. Pour liquid onto shredded chicken and mix well.

Remove the tortillas from the oven. To each tortilla, add a portion of chicken, mango salsa and the chickpea avocado crema. Roll and garnish with cilantro and lime wedges.