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Dice the onion and mince the garlic.
Season chicken thighs with salt and pepper on each side.
In a heavy bottomed pot, work in batches to brown chicken thighs on high heat, being careful not to overcrowd the chicken. Browning process should take about 3 minutes on each side. Set browned chicken aside when finished.
Once all the chicken in browned, cook onions on medium high heat with oil and a pinch of salt until soft, about 7 minutes.
Add in the chipotles in adobo and minced garlic. Stir and let cook about 2 minutes, then add in the orange juice and the browned chicken. Add enough water or chicken stock to barely cover the chicken (about 4 cups). Bring pot to a boil, then reduce to a simmer and let cook covered for 20 minutes.
Remove chicken from the pan and shred with 2 forks (or using the paddle attachment of a kitchen aid stand mixer). In the meantime, continue to let the sauce reduce at a simmer for another 10 minutes.
Taste the sauce and adjust seasoning as needed. Blend the sauce until smooth, or your desired thickness (you can also keep it unblended if you prefer), then add the chicken back in. Serve in tacos, over rice, or in a quesadilla!