Create the Marinade: In a small blender or food processor, combine the chipotle peppers, adobo sauce, olive oil, crushed garlic, lime juice, oregano, cumin, salt, and black pepper. Blend until you have a smooth, deep-red paste.

Marinate the Chicken: Place the chicken thighs in a large mixing bowl or a sealable bag. Pour the marinade over the chicken, ensuring every piece is thoroughly coated. What works best for me is using my hands to really work the marinade into the meat.

Let it Rest: Cover the bowl or seal the bag and place it in the refrigerator to marinate for at least 30 minutes. For a more intense flavour, you can leave it for up to 4 hours. I wouldn't go much longer, as the lime juice can start to affect the texture of the chicken.

Heat Your Pan: Place a large, heavy-bottomed frying pan, skillet, or griddle pan over a medium-high heat. You want the pan to be very hot before you add the chicken to get a good sear. Add a tiny drizzle of oil if your pan isn't non-stick.

Cook the Chicken: Carefully place the marinated chicken thighs in the hot pan. Be sure not to overcrowd it; cook in batches if necessary. Cook for 6-8 minutes on the first side, until deeply browned and charred in spots.

Flip and Finish: Flip the chicken and cook for another 5-7 minutes on the other side. The chicken is cooked through when it’s firm to the touch and the internal temperature reaches 74°C. Check the UK's Food Standards Agency guidelines for safe cooking temperatures.

Rest is Best: Transfer the cooked chicken to a clean cutting board and let it rest for at least 5 minutes. This allows the juices to redistribute throughout the meat, keeping it succulent.

Chop and Serve: After resting, chop the chicken into small, bite-sized cubes. Serve immediately while warm.