Make chipotle marinade by mixing minced chipotles, adobo sauce, olive oil, lime juice, and all spices in a bowl. Stir until it forms a thick paste.
Pat chicken thighs dry. Coat thoroughly with marinade. Refrigerate for at least 30 minutes, preferably 2-4 hours for maximum flavor.
Preheat grill to 400°F. Clean and oil the grates. Remove chicken from refrigerator 15 minutes before grilling.
Grill chicken thighs for 5-6 minutes per side until internal temperature reaches 165°F. The marinade should caramelize and create charred spots.
Rest chicken for 5 minutes. Chop into taco-sized pieces.
Char tortillas directly on grill grates or over a gas flame for 10-15 seconds per side. Stack and cover with towel to keep warm.
Build tacos with chopped chicken, cilantro, onion, cheese, salsa, and sour cream. Squeeze fresh lime over top and serve immediately.
