Oven Directions:

1. In a large shallow bowl or zip top bag combine 2 tablespoons of the oil, lime juice, chili powder, oregano, smoked paprika, cumin, garlic powder, salt, black pepper, and chipotle powder. 
2. Add the chicken and toss or massage well to coat. Cover the container or close the bag and refrigerate at least 1 hour (or up to 12 hours). 
3. To cook the chicken, place an oven rack in the top position so that it is 6-8 inches below the broiler element. Preheat the broiler to high.
4. Line a rimmed baking sheet with aluminum foil or parchment paper and mist it with oil. Arrange the chicken thighs on the baking sheet. Place the baking sheet with chicken under the preheated broiler until the chicken is cooked and registers 165℉ on an instant read thermometer, 6 to 10 minutes per side. The cooking time will vary depending on the thickness of the chicken. 
5. When the chicken is cooked through, remove the sheet pan from the oven and place the chicken on a cutting board. Use a large chef’s knife to chop it into bite-sized pieces. 
6. Serve as desired. Store leftovers in an airtight container in the refrigerator for up to 4 days.

Stovetop Directions:

1. Place a large skillet or grill pan over medium-high heat.
2. When the skillet is hot, add 1 tablespoon of oil (if using a grill pan, use a silicone basting brush to distribute the oil over the surface of the pan).
3. Add half of the chicken thighs in a single layer to the skillet and cook for 7-8 minutes on each side or until cooked through and registers 165℉ on an instant-read thermometer.
4. Repeat with the remaining chicken.