To make the mole, in a dry fry pan over medium heat, toast the guajillo chiles, ancho chiles and chipotle chiles, stirring constantly, until warm and aromatic, about 3 minutes. Pour 2 cups of the broth into a blender and add the chiles.

In a dry fry pan over medium heat, toast the dinner roll pieces and tortilla strips, stirring constantly, until lightly browned, about 3 minutes. Transfer to the blender with the broth and chiles and add the chile powder.

Allow the chiles and toasted bread and tortillas to soak, fully submerged, in the broth until softened, about 10 minutes, then blend until smooth.

In a dry fry pan over medium-high heat, cook the tomatoes and tomatillos, turning once, until soft and blackened, 3 to 4 minutes per side. Transfer to the blender with the chile puree.

In a large fry pan over medium heat, melt the butter. Stir in the onion, garlic, peanuts, raisins, cumin seeds, thyme, cinnamon sticks, cloves and allspice berries. Cook, stirring, until the onion is soft and golden, 5 to 8 minutes. Remove the cinnamon sticks and other whole spices and discard. Add the onion mixture to the blender with the chile-tomato mixture and blend until smooth.

Pour the chile puree into a large saucepan and set over medium heat. Stir in the chocolate, the remaining 1 cup broth, the granulated sugar and salt and bring to a simmer. Cook, stirring, until the chocolate is melted and the sauce is thickened and slightly reduced, 10 to 15 minutes.

For the smoothest texture, strain the mole through a fine-mesh sieve or cheesecloth. Pour over 6 baked or grilled chicken thighs; the sauce will cover them generously.

To make the slaw, in a large bowl, toss together the jicama, red and green bell peppers, cabbage, carrots, onion and cilantro. In a medium bowl, whisk together the vegetable oil, vinegar, lime juice, salt, black pepper, palm sugar, chili powder and red pepper flakes. 

Just before serving, pour the dressing over the slaw and toss. Serve alongside the mole chicken and garnish with cilantro.