Season the chicken breasts with salt, pepper, chili powder, and cumin. In a large skillet, heat the olive oil over medium-high heat. Add the chicken and cook for 6-8 minutes per side, or until cooked through. Remove the chicken from the skillet and let it rest for a few minutes before shredding it with two forks.

In the same skillet, add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant. Stir in the barbecue sauce and mole paste/sauce, and bring to a simmer. Cook for 5-7 minutes, stirring occasionally, until the sauce has thickened slightly.

Return the shredded chicken to the skillet and stir to coat it with the mole barbecue sauce. Reduce the heat to low and let it simmer for at least 10 minutes to allow the flavors to meld together.

Warm the tortillas according to the package directions. Spoon the mole barbecue chicken into the warm tortillas and top with your favorite garnishes like chopped cilantro, diced red onion, and cotija cheese. Serve with lime wedges on the side.