Seal the bag or cover the bowl with plastic wrap and swish until the chicken pieces are well-marinated. Refrigerate the chicken for 20 minutes or overnight.
Remove marinated chicken from fridge and let it remain at room temperature for 15–20 minutes before cooking. This evenly sears and cooks the chicken inside and out.
Coat a large cast iron or nonstick skillet with 1–2 tablespoons of avocado oil (or other cooking oil) over medium-high heat. Grills, air fryers, and outdoor barbecues work.
Start the skillet sizzling. Heat the skillet and carefully add marinated chicken thighs. Cook until golden brown, 6–8 minutes. Turn chicken and heat 6–8 minutes until done.
Insert a meat thermometer into the thickest part of each chicken thigh to check its temperature. Safe chicken has an internal temperature of 165 degrees F or higher.
Taste and feel best after 185 degrees Fahrenheit for chicken thighs. Rest chicken on a large cutting board for 10 minutes. Use a sharp knife to slice or chop chicken.
Salads, burrito bowls, and sides complement chipotle chicken. I like cilantro lime rice, corn salsa, guacamole, homemade salsa,
black beans, sautéed onions and bell peppers and grated cheese in chicken burrito bowls. Looks like Chipotle toppings.