Season chicken thighs with salt and pepper. Heat a little bit of oil in a large dutch oven or stock pot over medium heat. Sear chicken until golden brown, about 3-5 minutes per side, then remove from the pan.
In the same pot, sauté the onion and garlic until translucent, about 12 minutes.
Add spices and toast for 30 seconds.
Return chicken to the pan and add stock, tomato puree, and bay leaves. Cover two-thirds of the pan with foil or a lid.
Bring to a boil and then reduce to a simmer for 45 minutes. Flip the chicken over and braise for an additional 45 minutes, until the chicken falls off the bone and shreds easily. Add extra chicken stock as needed if the mix reduces too much.
Remove from the heat and let cool until chicken can be handled.
Pull and shred the chicken and discard bones and skin. Add the pulled chicken back to the sauce.
Add the cottage cheese to the dish and fold in to coat. Season again with salt and pepper.
Serve on a corn tortilla and top with your favorite toppings.