Spiced Chicken with Chocolate Pasilla Sauce

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One 5-pound whole chicken, cut into 8 pieces

1 teaspoon chili powder

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon dried, crumbled Mexican oregano

1/4 teaspoon ground cinnamon

1/2 teaspoon salt, plus more for seasoning

1/4 teaspoon freshly ground black pepper, plus more for seasoning

1/4 cup olive oil

2 1/2 cups chopped white onion (from 1 large or 2 small onions)

2 cloves garlic, roughly chopped

One 8-ounce can tomato sauce

1 1/2 cups chicken broth (homemade or store-bought low sodium)

5 pasilla chiles, soaked in warm water for 15 minutes and drained

One 3.2-ounce disk Mexican chocolate, roughly chopped

Toasted sesame seeds, for garnish