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Add 1 tsp cumin, 4 minced garlic cloves, 1 tsp dried oregano, 2 tsp kosher salt, 1 tsp black pepper, 1 tbsp chili powder, 2 tbsp olive oil, and 4 chipotle peppers with sauce from a 7 oz can to a blender. Blend on low-medium for 1-2 minutes until well combined.
Add the blended marinade to a ziplock bag with 4-6 boneless, skinless chicken thighs. Marinate overnight or for 8 hours.
Cook the marinated chicken on medium-high heat in a cast-iron skillet, looking for a nice char and an internal temperature of at least 165°F.
Cut the cooked chicken lengthwise and then into ¾-inch cubes.