Steps:

• For the marinade: In a medium bowl, combine the vinegar, soy sauce, sugar, garlic, red pepper flakes, and bay leaves. Whisk until the sugar has dissolved.
• Arrange the chicken in a single layer in a 9-by-13-by-2-inch glass baking dish. Pour the marinade over the chicken and refrigerate for 2 hours, turning the chicken over halfway through.
• Place the chicken and marinade in a large, high-sided skillet or Dutch oven and add the chicken broth. Bring the liquid to a boil over medium-high heat. Reduce the heat to a simmer and cook for 45 to 50 minutes, turning the chicken every 20 minutes, until cooked through and a meat thermometer inserted into the thickest part of the meat registers 165 degrees F. Remove the chicken from the liquid and arrange on a serving platter. Discard the bay leaves and garlic cloves. Whisk the arrowroot and lime juice into the liquid and bring the mixture to a boil. Cook until the mixture thickens, about 2 minutes. Season with salt and pepper, to taste. Pour the sauce over the chicken or serve alongside as a dipping sauce. Sprinkle with chopped parsley or cilantro, if using, and garnish with lime wedges.

Steps:

• In a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 1 tablespoon in pan. Brown chicken in bacon drippings in batches. Transfer chicken to a 4- or 5-qt. slow cooker., Add onion to the same pan; cook and stir until tender, 3-5 minutes. Add garlic; cook and stir 1 minute longer. Finely grate enough zest from limes to measure 2 teaspoons. Cut limes crosswise in half; squeeze juice from limes. , Add the lime juice and zest, sherry, soy sauce, molasses, ginger, bay leaves, pepper and chili sauce to pan; cook and stir to loosen browned bits. Pour over chicken. Cook, covered, on high until a thermometer reads 165°, 3-4 hours. , Remove chicken; shred meat with 2 forks, keep warm. If desired, slightly thicken juices by cooking in a saucepan over medium-high heat about 20 minutes. Remove bay leaves. Stir in bacon. Pour over chicken; sprinkle with cilantro and sesame seeds. Serve with rice and, if desired, lime wedges.