Instructions: 

1. Put a heavy saucepan on medium heat, with enough oil to cover the
   bottom. Add onion and garlic to pan, occasionally stirring and cooking
   until translucent, making sure garlic doesn’t burn.
2. Season chicken thighs with salt, pepper, and chili powder and place
   skin-side down in the same pan, increasing heat to medium-high and
   adding more oil, if necessary, to prevent sticking. Sear thighs until
   skin is golden-brown and crispy; turn and sear a few minutes more.
3. Add chicken stock to pan, making sure to scrape up any bits stuck
   to the bottom of the pan. Bring to a boil, then cover and reduce to a
   simmer. Let slowly bubble for about 45 mins, adding more chicken
   stock if needed, until chicken is just cooked through. Check for
   seasoning and add more chili powder, salt, or pepper as necessary.
   Remove from heat and let cool.
4. When chicken is cool enough to handle, shred into bite-sized
   pieces. Add shredded chicken back into pan with the onion and garlic
   mixture and combine. Check again for seasoning, add a squeeze of lime
   juice, and place on low heat.
5. Meanwhile, bring a pot of salted water to boil. Add the ravioli
   then turn down the heat to create a gentle boil. (Rapidly boiling
   water can result in ravioli breaking open.) Cook about 5 mins and
   remove from pot; pat ravioli dry and set aside.
6. Heat a non-stick sauté pan to medium-high, adding enough oil to
   cover the bottom; be sure ravioli are dry (wet ravioli will steam
   instead of sear). Add them to the pan and cook until golden-brown and
   crispy on each side. Remove from pan and drain on paper towels.
7. Top crispy ravioli with as much or as little shredded chicken, pico
   de gallo, sour cream, pickled jalapeños, and avocados as desired.