Preheat the oven to 350 degrees F. Clean the chilies by removing the seeds and the veins.

In a large non-stick skillet, add 2 teaspoons oil over medium-high heat and sauté the onion with the garlic until the onion has softened. Place in the blender.

Add ½ cup of the stock to the skillet and add the chilies. Cook over medium-high heat for 5 minutes, turning the chilies midway through using tongs, until the chilies begin to soften and become fragrant. Remove and place in the blender. Make sure the chilies don't burn because this will make the taste bitter.

Add the tomatoes, salt, pepper, cumin, cloves, and cinnamon to the skillet. Cook over medium-high heat until the tomatoes begin to soften (a few minutes).

Add the tomato mixture to the blender along with the apple cider vinegar and remaining stock. Blend until smooth.

Add the remaining 2 teaspoons of oil to the skillet. Sear the chicken breasts on both sides over medium heat (1 minute per side). Remove from heat.

Place the chicken into a baking dish. Cover with the sauce from the blender (flip the chicken to fully coat). Bake for 30 minutes or until the chicken registers 165 degrees F internal temperature.

Serve the chicken whole with some sauce or shred the chicken to use in other dishes.