In a large pot, warm 1 tablespoon of olive oil over medium heat. Add the chicken legs and thighs, cooking until browned on all sides, about 8-10 minutes. Remove the chicken and set aside.

In the same pot, add the remaining tablespoon of olive oil along with the chopped tomatoes, onion, and garlic. Sauté for around 5 minutes until softened.

Add the seeded and chopped guajillo, ancho, and chipotle chiles, along with salt, coriander powder, cumin, thyme, oregano, ground cloves, and bay leaves. Stir to combine.

Pour in the low-sodium chicken broth and apple cider vinegar. Place the browned chicken back into the pot, ensuring it's submerged in the mixture.

Bring to a boil, then reduce heat to low and let it simmer for 45 minutes to 1 hour until the chicken is cooked through and tender.

Before serving, taste and adjust seasoning with more salt if needed.