Season the chicken: Place 2 pounds bone-in chicken on a small baking sheet or large plate and pat dry with paper towels and place in a large bowl.
In a small bowl combine 2 teaspoons kosher salt, 1 teaspoon ground chipotle chile powder (or mild chili powder), 1 teaspoon ground cumin, 1 teaspoon garlic powder, 1/2 teaspoon ground cinnamon, and 1/2 teaspoon ground white pepper.
Coat the chicken on all sides with the spice mixture using all of it.
Brown the chicken: Heat the 2 tablespoons olive oil in a large, deep skillet or small Dutch oven over medium-high heat. Place the chicken skin-side down in the hot oil, working in batches if needed to avoid overcrowding.Sear for 4–5 minutes per side until golden, lowering the heat if the spices begin to scorch. Transfer to a plate. Sauté the vegetables: Reduce the heat to medium. Add the 1 chopped onion and diced poblano pepper. Season with salt and sauté for 3–4 minutes until beginning to soften.
Stir in the 1–2 diced chipotles in adobo, 3 minced garlic cloves, and 2 tablespoons tomato paste. Cook for 1 minute, stirring constantly.
Add the 3 diced Roma tomatoes, the bay leaf and 1 teaspoon dried Mexican oregano. Cook for 3–5 minutes until tomatoes begin to soften, then pour in the 1 cup chicken broth. Scrape up the browned bits from the bottom with a wooden spoon.
Braise the chicken and potatoes: Return the chicken and accumulated juices to the pot. Nestle the 4 small halved potatoes around the chicken.
Bring to a gentle boil, then reduce the heat to low. Cover and simmer for 25–30 minutes, or longer as needed, until the potatoes are fork-tender and the chicken is tender and reaches an internal temperature of at least 165°F, measured away from the bone.
Serve: Remove and discard the bay leaf. Sprinkle the 1/4 cup chopped cilantro over the top. Serve hot, with rice or warm tortillas if desired.
