Blend the marinade: Combine the chipotle peppers, adobo sauce, lime juice, garlic, cumin, oregano, oil, soy sauce mixture, chicken broth, salt, and pepper in a blender. Blend until smooth, about 30 seconds.

Marinate the chicken: Place the chicken thighs in a resealable bag or shallow dish and pour the marinade over them. Seal and refrigerate for at least 20 minutes, or up to 8 hours for deeper flavor.

Heat the skillet: Place a cast iron skillet or grill pan over medium-high heat until it just starts to smoke, about 3 minutes. A hot pan is key to getting charred edges.

Remove excess marinade: Lift the chicken out of the marinade, letting excess drip off, and pat lightly with a paper towel. This helps the chicken sear instead of steam.

Sear the chicken: Place the chicken in the hot skillet and cook 5-6 minutes per side without moving it, until deep brown grill marks form.

Check the temperature: Insert a meat thermometer into the thickest part of a thigh; it should read 165°F. Cook a few more minutes if needed.

Rest the chicken: Transfer the chicken to a cutting board and let it rest for 5 minutes. This keeps the juices inside instead of running out when you cut it.

Chop into bowl-sized pieces: Cut the rested chicken into small, bite-sized pieces, similar to the diced style used in burrito bowls.

Spoon over pan drippings: Drizzle any remaining drippings from the skillet over the chopped chicken for extra smoky flavor.

Build your bowl: Serve the chicken over rice and beans with your favorite toppings like salsa, cheese, and lettuce.