Add all the ingredients, except chicken thighs to a food processor or a small blender. Blend until smooth.

Place the chicken thighs and the blended marinade into a large zip-top bag. Make sure the chicken thighs are evenly coated with sauce. Seal and refrigerate for at least 1 hour (or up to overnight for more flavor).

Heat 2 tbsp of olive oil in a large skillet over medium heat. Add the marinated chicken in the skillet in a single layer (you may need to cook them in batches to avoid overcrowding). Sear the bottom side without flipping for about 5 minutes, until a nice char forms. Flip and cook for another 4–5 minutes, or until the chicken is fully cooked through (internal temperature should reach 165°F). Flip again and cook for 1–2 more minutes if needed.

Remove from heat and let the chicken rest for 5–10 minutes before slicing into smaller pieces.

Serve warm with rice bowls, burritos, tacos, or salads—and enjoy!