Pat chicken thighs dry with paper towels and season generously with salt and pepper on both sides.

Heat olive oil in a large skillet or Dutch oven over medium-high heat until shimmering.

Add chicken thighs and cook for 5-6 minutes per side until golden brown. Transfer chicken to a plate and set aside.

Reduce heat to medium and add sliced onions to the same skillet. Cook for 5-6 minutes, stirring occasionally, until softened and lightly caramelized.

Add minced garlic, oregano, and cumin. Cook for 1 minute until fragrant.

Stir in diced tomatoes with their juice, chopped chipotle peppers, adobo sauce, and chicken broth. Scrape up any browned bits from the bottom of the pan.

Return chicken thighs to the skillet, nestling them into the sauce. Bring to a simmer.

Reduce heat to medium-low, cover, and simmer for 20-25 minutes until chicken is tender and cooked through (internal temperature of 165°F).

Remove chicken from skillet and shred into bite-sized pieces using two forks.

If the sauce is too thin, simmer uncovered for 3-5 minutes to reduce. Taste and adjust seasoning with salt and pepper.

Return shredded chicken to the skillet and stir to combine with sauce. Remove from heat and stir in fresh lime juice.

Serve immediately in warm tortillas with your favorite toppings, or let cool and store for meal prep.