In a medium pot, add oil, chipotles, tomato, onion, and garlic and cook over medium heat for 5 minutes. Add chicken broth and simmer until ¾ of the chicken broth has reduced. Place in blender, start on low speed turning up to high, add chocolate, cholaca, lime juice cilantro, salt and pepper and sunflower seeds. Puree in blender until smooth.
Preheat grill. Coat chicken with oil, salt and pepper. Cook on grill until it reaches an internal temperature of 165*. Let cool for 15 minutes and shred with two forks. Mix chicken and warm mole sauce and serve warm.