Warm a tablespoon of oil in a pot over medium-high heat, adding onion and bay leaf. Season with salt and pepper. Cook till the onion is softened.
Add chicken, tomatoes, chipotle chile, 1/2 cup of chicken broth to the pan with the onions. Continue cooking for 7-10 more minutes or untiil chicken is cooked through. Shred the chicken in the pan using two forks and a pulling apart movement.
Warm low-carb tortillas in a separate skillet - do not crisp the tortillas, just warm them slightly.
Assemble the tacos by putting the chicken tinga on a tortilla, top with chopped chives (or cilantro) and queso fresco.
Garnish with guacamole, sour cream, and chives enjoy!