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 ½ inch pieces. Transfer to a large bowl, add salt/pepper, flour and toss to coat.
Heat 1 tbsp of oil in a Dutch Oven over medium heat. Add ⅓ of chicken, shaking any excess flour, then sear until golden brown on both sides for about 10 minutes. Transfer into a large bowl. Repeat this step to cook the remaining chicken pieces.
Heat 1 tbsp of oil in the same Dutch Oven. Add the onion, Poblano, Anaheim chilies, cumin, paprika and cook until tender for about 4 minutes
Add the chicken then pour in the salsa verde from step 1. Add oregano and a cinnamon stick and stir to combine. Bring to a boil over high heat, then reduce the heat to medium low. Simmer and stirring occasionally until the mixture thickens for about an hour. Season with salt/pepper as needed.
Serve with tortilla or rice and fresh cilantro.