In a large skillet or sauté pan heat oil until shimmering, sear chicken thighs on both sides to brown. Chicken does not need to be cooked through at this point. Set chicken thighs aside and remove all but 2 tablespoons of oil from the pan.

Add onions and jalapeños to hot oil and sauté until they start to soften, then add garlic and sauté for another minute. Add chicken broth to pan and deglaze by scraping up browned bits in the pan. Stir in tomato sauce, salt, pepper, spices, and sugar. Bring to a simmer and return chicken thighs to sauce. Let simmer and reduce for 20-30 minutes until chicken is cooked through and sauce has reduced. Remove chicken and shred.

Stir chicken back into sauce and add black beans. Stir in fresh cilantro. Taste and adjust seasoning as needed.

Preheat oven to 375°. In a 12 inch cast iron skillet, layer half of chips followed by half of chicken enchilada sauce mixture and half of the shredded cheese. Add the remaining chips, then chicken enchilada sauce mixture and cheese. Top with black olives, jalapeños, and diced tomatoes. Bake for 20 minutes or until cheese is melted and nachos are heated through. Top with fresh cilantro, sour cream, and guacamole.