In a large bowl, combine the chicken thighs, olive oil, chipotle adobo paste, minced garlic, chili powder, salt, coriander, oregano, black pepper, and cumin. Mix everything together until the chicken is evenly coated in the marinade.
Heat a cast-iron skillet over medium-high heat. Once it’s hot, add a drizzle of vegetable oil to the pan. Place the chicken in the skillet, making sure not to overcrowd it. Cook the chicken in batches if necessary.
Cook the chicken until it’s golden brown on one side, about 5 to 6 minutes. Then, flip it over and let the other side get golden brown for another 6 minutes or so. Add a splash of water (about 1/4 cup) to the pan and scrape up all the crispy, flavorful bits stuck to the bottom.
Reduce the heat to low and cook the chicken for an additional 1 to 2 minutes, or until it’s cooked through to the center.
Remove the chicken from the skillet and let it cool for about 5 minutes. Then, chop it into small pieces. You can pour some of the juices from the pan back over the chicken for extra flavor. If you like, sprinkle on some chopped cilantro and mix it in.
Enjoy your Chipotle Chicken over rice, in a taco, or on top of a salad! It’s versatile and delicious however you serve it.