Prepare the Marinade: In a medium-sized mixing bowl, combine the minced chipotle peppers, adobo sauce, minced garlic, oregano, cumin, smoked paprika, salt, and pepper. Stir well to form a thick paste.

Add Liquids: Pour the olive oil and fresh lime juice into the spice paste and whisk everything together until it's well combined into a smooth marinade.

Marinate the Chicken: Add your chopped chicken pieces to the bowl with the marinade. Use a spoon or your hands to toss the chicken thoroughly, ensuring every piece is completely coated.

Let it Rest: Cover the bowl with cling film and place it in the refrigerator to marinate for at least 30 minutes. If you have more time, letting it sit for 2-4 hours will result in a much deeper flavour. You can even leave it overnight.

Heat the Pan: When you're ready to cook, place a large, heavy-bottomed frying pan or cast-iron skillet over a medium-high heat. Add the vegetable oil and let it get hot – you should see it shimmer slightly.

Cook the Chicken: Carefully add the marinated chicken to the hot pan in a single layer. It's important not to overcrowd the pan, so cook in two batches if necessary. Let the chicken cook, undisturbed, for 4-5 minutes. What works best for me is resisting the urge to stir it constantly; this allows it to develop a fantastic dark brown crust.

Finish Cooking: After the first side is nicely charred, use a spatula to stir and flip the chicken pieces. Continue to cook for another 5-7 minutes, stirring occasionally, until the chicken is cooked through and charred in spots. The internal temperature should reach 74°C (165°F).

Rest and Serve: Remove the chicken from the pan and transfer it to a plate. Let it rest for 5 minutes before serving. This allows the juices to redistribute, ensuring the chicken is extra tender.