Slow-Cooker Chipotle Chicken Stew

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1 1/4 pounds skinless, boneless chicken thighs, cut into 2-inch pieces

2 teaspoons ground cumin

Kosher salt and freshly ground pepper

1 onion, chopped

1 15-ounce can diced fire-roasted tomatoes with green chiles

1 chipotle chile in adobo sauce, seeded and chopped, plus 1 tablespoon sauce from the can

1/2 teaspoon dried oregano

1 cup frozen corn (preferably fire-roasted), thawed

8 corn tortillas

1/4 cup crumbled Cotija cheese

1 avocado, diced

1/2 cup fresh cilantro, torn