Preheat oven to 325°F.
Combine light agave and the juice of 1 lime in a bowl. Add red onion and jalapeño pepper, season with salt and pepper and toss to combine. Let sit 20-30 minutes.
Meanwhile, heat a large, nonstick skillet over medium-high heat with oil, a turn of the pan. When oil smokes, add chicken and crumble as it browns. Add onions and garlic, and season with salt, pepper, cinnamon, coriander and cumin. Stir to toast the spices then add chipotles, stock and remaining teaspoon agave. Bring to a bubble then reduce heat to medium-low and simmer 10-15 minutes, adding more stock to keep moist if necessary. Add juice of remaining lime and remove from heat to serve.
Warm taco shells until golden and fragrant, 5-8 minutes.
Fill shells with chicken, cheese, pickled onions, lettuce, tomatoes, cilantro and hot sauce.