Season chicken thighs with salt, pepper and cumin. Place in dutch oven or large skillet with 1 Tbsp of olive oil. Brown chicken on both sides then remove. Add more oil to pan if needed and saute onion, bell pepper, mushrooms and garlic until soft. Sprinkle with 1 Tbsp of flour and cook until disolved into vegetables. Add splash of tequila and cook down 1 minute. Add chilies. chicken broth, salsa and bring to a simmer. Cover and simmer 20 min. or until chicken thighs are cooked through. Serve over sliced oven roasted potatoes or steamed rice with a slice of lime to squeeze over top and a sprinkle of cilantro. Enjoy!