Ingredients:

    2 lbs boneless, skinless chicken thighs (or breasts, though thighs tend to be juicier)
    3-4 chipotle peppers in adobo sauce (you can adjust based on your spice preference)
    2 tablespoons adobo sauce (from the can of chipotle peppers)
    2 tablespoons ancho chili powder
    2 garlic cloves
    2 teaspoons cumin
    2 teaspoons dried oregano
    1/4 cup vegetable oil or canola oil
    1 tablespoon lime juice
    1 teaspoon salt
    Black pepper, to taste

Instructions:

    Marinate:
        Combine the chipotle peppers, adobo sauce, ancho chili powder, garlic, cumin, dried oregano, oil, lime juice, salt, and black pepper in a blender or food processor. Blend until you have a smooth marinade.
        Place the chicken in a bowl or zip-top bag. Pour the marinade over the chicken, ensuring all pieces are well-coated. Seal the bag or cover the bowl and refrigerate for at least an hour. For best results, marinate overnight.

    Cooking:
        Preheat your grill or grill pan over medium-high heat. If using a grill, oil the grates to prevent sticking.
        Remove the chicken from the marinade, letting excess drip off. Grill the chicken for about 4-6 minutes on each side or until fully cooked through. The exact time will depend on the thickness of the chicken.
        If you don't have a grill, you can also pan-sear the chicken in a hot skillet with a bit of oil, flipping it midway through to ensure even cooking.

    Serve:
        Once cooked, let the chicken rest for a few minutes, then chop it into small, bite-sized pieces.
        Serve with your favorite burrito ingredients or as a topping for a Chipotle-style salad or bowl.