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Add the chipotle, jam, apple cider vinegar, worcestershire, ground coriander, garlic powder and salt to a small pot. Set over medium heat and bring to a simmer. Cook for 1 minute. Stir in the vegetable oil.
Remove from the heat and cool completely.
Trim any excess fat off the chicken thighs. Cut the chicken into bite sized pieces.
Add the chicken to a bowl. Pour over half the chipotle raspberry sauce. Cover and marinate for 1 hour.
Thread the chicken on to metal skewers.
Preheat the barbecue or indoor grill to medium-high.
Grill the chicken, turning occasionally for about 15-18 minutes until the chicken is cooked through and golden brown. Baste with more of the chipotle-raspberry sauce half-way through. Baste the chicken with more sauce just before serving.