Mango Slaw: In large bowl, toss cabbage with lime juice. Set aside to soften. Tacos: Using hands, remove stems and seeds from pasilla, guajillo and morita chilies; discard. Tear chilies into small pieces. In dry Dutch oven or large heavy-bottomed saucepan, toast over medium heat, stirring often, until fragrant, about 1 minute. In microwaveable bowl, microwave broth until boiling. Add chilies; cover tightly with plastic wrap. Set aside until softened, 15 to 20 minutes. In blender, purée together chilies, broth, tomatoes, orange juice, coconut sugar and cinnamon until smooth. Sprinkle both sides of chicken with salt, cumin, pepper and coriander. Set aside. In same pan, heat oil over medium heat; cook onion and garlic, stirring often, for 1 minute. Add chicken, bay leaf and chili purée; stir to combine. Increase heat to high; cook until mixture starts to bubble vigorously. Reduce heat to medium-low, cover and simmer until chicken pulls apart easily with fork, 45 to 60 minutes. Reduce heat to low if mixture starts to stick to bottom of pan. Discard garlic and bay leaf. Transfer chicken to large bowl; using 2 forks, shred. Stir in enough of the cooking sauce to moisten. (Make-ahead: Cover and refrigerate for up to 2 days.) To finish: Toss slaw with mangoes and green onions. Spoon shredded chicken and slaw onto each tortilla. Sprinkle with Cotija and cilantro (if using). Serve immediately. Makes 10 tacos.