To make the mole:
In saucepan, bring broth and dried plums to a boil. Remove from heat, cover and let sit 15 minutes.
With slotted spoon, remove half the dried plums; reserve for garnish. In blender, purée remaining dried plums, broth, chipotles and 1/4 cup of the almonds.
Return mixture to saucepan; add chocolate. Stir over low heat until chocolate is melted. Season with salt. (Mole can be kept warm, or refrigerated and reheated as needed.)
To make the chicken:
Sprinkle chicken breasts with chili powder; season with salt.
On gas or charcoal grill, or in heated grill pan, grill chicken about 4 minutes on each side or until cooked through.
Grill tortillas, or heat in oven or steamer.
Slice chicken; divide among 6 plates. Spoon mole over chicken.
Garnish with reserved dried plums and almonds; sprinkle with cilantro. Serve tortillas on side.
Tip: for spicier mole, do not rinse or seed chipotles.