• Pat the chicken dry with a paper towel. Cut the chicken into 1-inch pieces. Season lightly 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. Add the chicken and cook, stirring occasionally, until browned but not yet cooked through, 2 to 3 minutes. Stir in the beans, tomato paste, and mole poblano blend and cook until fragrant, about 1 minute.

Add ½ cup [¾ cup] water and bring to a boil, then reduce to a simmer. 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 mole is cooking, prepare the rest of the meal.

• Zest and juice the lime, keeping the zest and juice separate.
• Cut the radishes in half, then cut the halves into thin half-moons.
• Cut away any core from the cabbage; thinly slice the cabbage.

In a small bowl, stir together the yogurt, lime zest, and 2 tablespoons [¼ cup] lime juice. 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.

Set out the tortillas, chicken mole, radishes, cabbage, and lime yogurt and invite everyone to assemble their own tacos.