Served on cucumber rounds, this flavorful shredded-chicken mole hors d'oeuvre evokes a Mexican beach vacation.
Heat a grill or a grill pan over medium heat. Grill chicken, turning once, until cooked through, about 8 minutes per side. Remove from grill; let cool.
Heat a large saucepan over medium-high heat. Add almonds; cook, stirring occasionally, until golden brown, about 8 minutes. Let cool completely. Finely grind almonds in a food processor; set aside.
Heat oil in same saucepan over medium-high heat. Add onion and garlic; cook, stirring often, until softened, about 5 minutes.
Stir in almonds, raisins, tomatoes, and spices; season with salt and pepper. Cook, stirring occasionally, 8 minutes. Add stock; raise heat to high, and bring to a boil. Remove from heat; let cool slightly. Transfer to a food processor, and puree.
Return pureed mixture to saucepan. Add chocolate; simmer gently over medium-low heat, stirring constantly, until chocolate has melted and sauce is thick and smooth, about 8 minutes.
Shred chicken with a fork; stir into sauce. Reduce heat to low; simmer 10 minutes. Let cool to room temperature.
Cut cucumbers into 1/4-inch-thick rounds. With a melon baller, scoop out just enough seeds from each round to make a nest (not all the way through). Mound 1 heaping teaspoon chicken mole into each nest. Top with chipotle sour cream, and sprinkle with paprika.