Preparation Steps

• Make the marinade: In a medium bowl, whisk together the avocado oil, lime juice, minced garlic, chopped chipotle, adobo sauce, chili powder, oregano, cumin, salt, pepper and orange zest until smooth.
• Reserve 1 tablespoon of the marinade in a small bowl for finishing glaze, then place the chicken thighs in a large zip-top bag or shallow dish and pour the remaining marinade over them. Seal or cover and refrigerate at least 1 hour, up to 24 hours for deeper flavor.
• When ready to cook, remove chicken from the fridge and let it sit 10 minutes at room temperature. Meanwhile, heat a large skillet over medium-high heat and add 1 tablespoon oil to coat the pan.
• Pat the chicken dry with paper towels (this helps it brown). Discard the used marinade from the bag or dish (do not use it). Place the thighs in the hot skillet in a single layer without crowding; cook 6–8 minutes on the first side until deeply browned.
• Flip the thighs, reduce heat to medium, and cook another 5–7 minutes until an instant-read thermometer reaches 165°F (74°C). During the last 1–2 minutes, spoon the reserved tablespoon of marinade over the chicken to create a glossy finish, then remove from heat.
• Transfer the chicken to a cutting board and let rest 8 minutes. Slice or chop into bite-sized pieces. Serve warm in bowls over rice, greens or tacos with your favorite toppings (avocado, pico de gallo, shredded lettuce, or cilantro-lime rice are all good options).