Roast peppers under the broiler in a roasting pan, rotating with tongs every minute or so until they are blackened on each side.

Allow to cool for a couple of moments and then place them in a sealed zipper bag or bowl covered with cling wrap.

Allow them to steam in the bag or bowl for 10-15 minutes.

Once the peppers are steamed and cool enough to touch safely, peel the skins off while wearing gloves.

Cover a baking sheet with parchment paper and place peppers on the sheet, making one slit down the middle and scooping out the seeds.

Preheat oven to 375°F.

Salt and pepper both sides of each chicken thigh and set aside.

Heat coconut oil in a skillet over medium-high heat.

Brown chicken thighs 2-3 minutes per side until crispy. Lower heat to medium, cover skillet and continue to cook until the thickest part of each thigh reaches 165°F. (I use a wired kitchen thermometer to ensure it doesn't overcook.) Remove thighs aside to a plate and shred with two forks. (Leave the drippings in the skillet.)

Add onion to skillet and saute 5-7 minutes, or until softened and translucent.

Stir in diced tomatoes with green chiles, stirring until heated and any remaining liquid has cooked down.

Add the package of Kevin's Tomatillo Taco Sauce, stirring once more until heated through.

Scoop filling evenly into peppers, careful not to rip the pepper skins.

Sprinkle the peppers evenly with cheese.

Bake 10 minutes until cheese (if using) is melted and pepper skins and filling are heated through. 

(Optional) Use broil function for 1-3 minutes if desired until cheese is brown and bubbly.

(Optional) Remove from oven and sprinkle with chopped fresh cilantro right before serving.