In a medium saucepan, saute the diced onion, minced garlic clove, and diced jalapeño in 1 tablespoon of oil for about 5 minutes, or until the onion starts to soften. Add the chopped tomato, and the dried oregano, and saute for another 2 minutes.
Add the chicken broth, cocoa powder, coffee, and salt to taste. Bring to a boil, then reduce the heat and allow to simmer uncovered for 45 minutes, stirring occasionally. It should reduce to about 2/3 of the original volume.
Use an immersion blender to puree the sauce until it is smooth, or transfer to a small food process or blender and process until smooth. If you do the latter, please be very careful because the sauce will be HOT!
When the sauce is almost done, you can start on the chicken: season the chicken breasts with salt and pepper, and sprinkle with ground cumin. Heat the remaining 2 tablespoons olive oil in a skillet, and add the chicken. Cook over medium-high heat for about 5 minutes on each side, or until nicely browned.
Reduce the heat, pour the mole sauce over the chicken, and cook about 5 minutes, or until the sauce is further reduced and the chicken is fully cooked. Top with cilantro leaves for garnish. Serve over rice or quinoa.
You can double the sauce recipe and freeze some to use for later.