Place chicken in a stock pot, cover with stock, and simmer for 30 minutes until cooked.
Remove chicken from pot and pick all meat from the bones while warm.
Shred the chicken meat finely into strips and set aside.
Pre-heat the oven to 180°C.
Heat 50ml oil in a saucepan and cook onion and garlic until soft.
Add passata, tequila, sugar, and salt and simmer to reduce the sauce.
Sauté the sliced poblano chilli in one tablespoon of oil until softened.
Add courgettes to the pan and cook over high heat for 3 minutes.
Fry each tortilla in oil on both sides and drain on paper towels.
Break tortillas to fit snugly into a deep ceramic oven-proof dish.
Layer sauce, chicken, courgettes, flowers, tortilla, cheese, and cream in the dish.
Repeat the layering process twice, ending with a layer of tortilla, cheese, and cream.
Bake at 180°C for 20 minutes and cool for 5 minutes before serving.
Heat a deep fat fryer to 180°C.
Whisk flour, salt, and water, dip courgette flowers in batter, and fry until golden.
Garnish each portion of lasagne with the fried courgette flowers.