Prep and cook instructions are identical for both chicken options.

• Pat the chicken dry with a paper towel; cut the chicken into 1-inch pieces. Season generously with salt and pepper.
• Rinse the pinto beans.

In a large frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Working in batches if needed, add the chicken and cook, turning once, until lightly browned but not yet cooked through, 1 to 2 minutes. Stir in the beans and mole poblano blend and cook until fragrant, about 1 minute. Add 1 cup [1½ cups] water and bring to a boil. Reduce to a simmer and cook, stirring occasionally, until the sauce is thickened and the chicken is cooked through, 5 to 8 minutes. Remove from the heat and season to taste with salt and pepper.
While the chicken cooks, prepare the garnishes and heat the tortillas.

• Juice the lime.
• Coarsely chop the cilantro.
• Cut the radishes in half, then cut the halves into thin half-moons for garnish.

In a small bowl, stir together the yogurt, lime juice, and cilantro. Season to taste with salt and pepper.

On the stovetop directly over a flame, or in a dry medium frying pan over medium heat, warm the tortillas, turning once, until just pliable and warmed through, about 30 seconds per side. Transfer to a clean kitchen towel, cover, and keep warm.

Transfer the tortillas to individual plates. Top with the chicken mole poblano, cabbage, radishes, cilantro-lime yogurt, and as many pickled jalapeños as you like and serve. Alternatively, set out all the ingredients and invite everyone to assemble their own tacos.