Using a high speed blender, puree chicken broth with tomatillos, green onions, cilantro stems and fresh cilantro with tender stems. Set salsa verde aside.
Pat the chicken thighs dry with paper towels, cut into 1 1/2 inch pieces.
Place chicken in a large bowl, add salt/pepper, flour and toss to coat
Heat 1 tablespoon of oil in a Dutch Oven over medium heat. Add 1/3 of chicken, shaking any excess flour, then sear until golden brown on both sides for about 10 minutes. Transfer into a large bowl.
Heat 1 tablespoon of oil in the same Dutch Oven and add the remaining chicken, cook on both sides for about 10 minutes,
Heat 1 tablespoon of oil in the same Dutch Oven. Add the onion, Anaheim Chilies, Cumin, Paprika and cook until tender for about 4 minutes
Add the chicken then pour in the puree chicken broth from step 1. Add Oregano and a cinnamon stick and stir to combine.
Stir the chicken and broth occasionally for about 1 hour
Season with salt/pepper as needed.
Serve with tortilla or rice and fresh cilantro