In a large bowl, combine the adobo sauce, smoked paprika, minced garlic, cilantro, 2 tablespoons of olive oil, smoky chili powder, chopped chipotle peppers, lime juice, kosher salt, oregano, black pepper, and cumin. This marinade is where the magic happens. The flavors will blend together beautifully.

Add the chicken thighs to the marinade, ensuring they're well-coated. Cover the bowl with plastic wrap or transfer the mixture to a zip-top bag. Let it marinate in the fridge for a minimum of 30 minutes. For deeper flavors, aim for several hours or even overnight—trust me, it’s worth it!

Preheat your grill or pan over medium heat and add the remaining tablespoon of olive oil. Once heated, take the chicken out of the marinade, allowing any excess to drip off. Place the chicken thighs onto the grill or in the pan.

Cook the chicken for about 6-7 minutes on each side, or until it reaches an internal temperature of 165°F. A good sear will create that beautiful golden-brown crust.

Once cooked, remove the chicken from the heat and let it rest for about 5 minutes. This step is crucial. It allows the juices to redistribute, ensuring your chicken will be moist and tender.

Finally, slice the chicken into strips and serve it up! You can add it to tacos, salads, or simply enjoy it on its own with your favorite sides. The options are endless!