Place the chicken thighs in a large bowl or a resealable plastic bag.

In a blender or food processor, combine the chipotle peppers, adobo sauce, olive oil, vinegar, garlic, cumin, oregano, smoked paprika, black pepper, salt, and cayenne pepper (if using). Blend until smooth.

Pour the marinade over the chicken thighs, ensuring each piece is thoroughly coated. Cover the bowl or seal the bag and refrigerate for at least 1 hour, preferably overnight for maximum flavor.

Preheat a grill or stovetop grill pan over medium-high heat. Lightly oil the grates or pan to prevent sticking.

Remove the chicken from the marinade and shake off any excess. Discard the remaining marinade.

Grill the chicken thighs for 5-7 minutes per side, or until the internal temperature reaches 165°F (74°C) and they are slightly charred.

Let the chicken rest for 5 minutes before slicing or serving.

Serve as a standalone protein, or use in burritos, tacos, salads, or bowls for a true Chipotle-inspired meal.