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

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

Add chicken thighs skin-side down and cook without moving for 5-6 minutes until deeply golden brown. Flip and cook another 4-5 minutes. Remove to a plate.

Reduce heat to medium and add sliced onions to the same pan. Cook for 8-10 minutes, stirring occasionally, until softened and lightly caramelized.

Add minced garlic and cook for 1 minute until fragrant.

Stir in chopped chipotle peppers, adobo sauce, oregano, and cumin. Cook for 1 minute to bloom the spices.

Add fire-roasted tomatoes with their juices, breaking them up with a spoon. Stir in chicken broth.

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

Reduce heat to medium-low, cover, and simmer for 25-30 minutes until chicken is fork-tender and easily shreds.

Remove chicken to a cutting board. When cool enough to handle, remove and discard skin and bones. Shred chicken into bite-sized pieces.

Meanwhile, continue simmering the sauce uncovered for 5-8 minutes until slightly thickened.

Return shredded chicken to the sauce and stir to combine. Simmer for 2-3 minutes to heat through.

Remove from heat and stir in lime juice. Taste and adjust seasoning with salt, pepper, or more lime juice as needed.

Serve hot, garnished with fresh cilantro, in warm tortillas or over rice.