Take the cleaned, deveined and deseeded chilies and put them in a pot. Cover them with water and bring to a boil over medium high heat. Let boil for about 5 minutes. Then remove from heat and let soak for about 10 minutes.

Transfer the chilies to a blender along with the garlic clove, onion, oregano, thyme, whole cloves, ground black pepper, ground cumin, chicken bouillon, salt and 3/4 cup of the water the chilies soaked in. Blend until you get a smooth thick sauce.

Pour the sauce into a large bowl. Use a small silicone spatula to help get all of the sauce out of the blender. Taste the sauce for salt. Make sure it is not lacking salt. Let the sauce cool down completely.

Add the chicken thighs to the sauce. Make sure they all get covered in the sauce. Cover the bowl and transfer to the refrigerator to marinate for a few hours or overnight.

Clean the banana leaves with a wet cloth. Then cut into 10 inch wide rectangles.

Make sure the smooth side of the banana leaf is facing up. Take a little of the red sauce and spread it on the banana leaf. Then add a bay leaf and an avocado leaf.

Place a chicken thigh on top. Add a little more sauce on top of the chicken.

Fold one side of the banana leaf. Then the other side. And then fold in the ends.

Repeat this process with the remaining chicken thighs and banana leaves.

Wrap the mixiotes in foil.

Fill a steamer pot with water and place the mixiotes in the pot.

Bring the water in the pot to a boil then reduce heat to medium low and cover pot. Cook for 1 hour and 45 minutes.

Serve with white rice and salsa verde.