Whisk together chipotle peppers in adobo, vegetable oil, lime juice, cumin, oregano, garlic, and salt in a bowl until smooth.
Add chicken thighs to the marinade and toss until fully coated, then let sit for 10 minutes at room temperature.
Heat a grill pan or cast iron skillet over medium-high heat until very hot.
Grill the chicken for 5 to 6 minutes per side until charred and cooked to 165°F / 74°C at the thickest part.
Rest the chicken for 3 minutes, then slice against the grain into strips.
Serve over rice, in bowls, tacos, or salads with your favorite toppings.