Prepare the marinade by mixing canola oil, lime juice, orange zest and juice, garlic, onions, chili powder, cumin, and salt in a bowl.

Adjust seasoning of marinade to taste.

Transfer the marinade to a freezer bag.

Add chicken to the marinade and refrigerate for 2 to 4 hours.

Combine grated carrots, white distilled vinegar, and agave nectar in a bowl for the carrot slaw.

Season the carrot slaw with salt and pepper and set aside.

Heat a grill pan to medium-high heat and lightly coat with canola oil.

Remove chicken from marinade and grill until dark grill marks form on each side, about 6 to 8 minutes per side.

Let the grilled chicken rest for at least 5 minutes before slicing.

Toss scallions with canola oil and season with salt and pepper.

Grill the scallions until charred on all sides and then chop them.

Spread Poblano Crema on the bottom half of each telera roll.

Add sliced grilled chicken, Charred Salsa, carrot slaw, and charred green onions to each roll.

Cut tortas on the diagonal and serve with additional salsa on the side.

For the Poblano Crema, peel, stem, and seed the charred poblanos.

Pulse poblanos in a food processor until smooth.

Add Mexican crema, agave, and lime juice to the pureed poblanos, and season with salt and pepper.

Pulse the crema mixture until just combined.

Transfer the Poblano Crema to a bowl.

Heat a grill pan to medium-high heat to make the Charred Salsa.

Add tomatillos, garlic, tomatoes, onion, ancho chile, and poblano chiles to the hot grill pan.

Char all sides until blackened in parts, removing the charred vegetables and chiles to a cutting board as they are done.

Each vegetable will char at a different rate depending on its size.

Place the charred ancho chile in a small bowl and cover with hot water to soften for 8 to 10 minutes.

When softened, remove the stem and seeds from the ancho chile.

Remove the stem and seeds from the charred poblano, and the stem and skins from the charred garlic cloves and onion quarters.

Combine the soaked ancho chile, poblano chiles, tomatillos, garlic, tomatoes, onion, cilantro, agave, and lime juice in a food processor.

Blend the salsa ingredients until mostly smooth.

Season the Charred Salsa with salt and pepper to taste.