In a large pot, combine the chicken, onion, minced garlic, cumin, chili powder, paprika, oregano, bay leaf, salt, and black pepper. Pour in the chicken broth or water until the chicken is fully submerged.
Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for about 1.5 to 2 hours or until the chicken is very tender and easily shreds with a fork.
Remove the cooked chicken from the pot and place it on a cutting board. Use two forks to shred the chicken into bite-sized pieces.
If there's a significant amount of cooking liquid remaining in the pot, you can strain it and save it for other recipes like soups or sauces. Alternatively, reduce it by simmering until it thickens slightly.
Warm the corn tortillas in a dry skillet or microwave until they are pliable. Place a generous portion of the shredded chicken on each tortilla.
Top the chicken with diced onions, chopped cilantro, and a squeeze of fresh lime juice. Add your preferred salsa for extra flavor and, if desired, sliced radishes for a crunchy element.
If you like, sprinkle crumbled queso fresco or cotija cheese on top of the tacos.
Serve the shredded chicken tacos immediately, and let everyone customize their tacos with additional salsa or toppings to their liking.
