Pour water into a saucepan, enough to cover your dried chilies, and turn the heat to medium. Rehydrate the stemmed and seeded chilies for about 5-10 minutes. Discard the water.

If using whole spices, use a spice grinder or high powered blender to pulverize the spices into powder. If not, use already-powdered spices!

Add the chipotles, garlic, apple cider vinegar, and orange juice to the powdered spices in the blender and blend until the mixture is smooth.

In a large mixing bowl or gallon sized zip-top bag, add in the chicken thighs and pour the marinade over them. Really coat every nook and cranny, cover the bowl with plastic wrap, then either let it marinate for fifteen minutes to an hour on the counter OR marinate up to overnight in the fridge.

Oil your grill grates with high heat oil or nonstick cooking spray and preheat the grill to medium high - high (around 400℉ to 450℉/ 204-232℃).

Once grill is hot, use tongs to carefully place the chicken thighs on the grill grates. Close the lid and let cook for 5-7 minutes, depending on how thick your chicken thighs are. After the 5-7 minutes, flip them with tongs and let cook for another 5-7 minutes.

With clean tongs, carefully remove the chicken thighs from the grill onto a plate and cover with aluminum foil to rest for a couple of minutes before chopping the chicken into bite sized pieces.

Serve the chicken hot in pan-warmed tortillas with toppings like salsa roja or pico de gallo, fresh cilantro and chopped onion, and sides like refried beans, rice, cotija cheese, avocado slices, etc.