To a large bowl, or resealable bag, combine chicken thighs, juices, and spices. Mix well to combine. Marinate in refrigerator 30 minutes, up to 4 hours.
To a medium skillet, over medium heat, add 1 tablespoon oil, once hot, add marinated chicken thighs and grill for 4-5 minutes. Flip and grill 4-5 more minutes, until chicken is cooked through at 165F. Remove from skillet and transfer to a cutting board. Allow to cool 5-7 minutes. Once cool, dice into bite-sized pieces.
Stuff into your favorite tortilla vessel and top with your favorite garnishes; cabbage, chipotle mayo, cheese, cilantro, etc