Make the Marinade: Place the onion, garlic, adobo sauce, olive oil, chile powder, cumin, oregano, salt, and pepper into a food processor or blender and process until smooth. Add about 1/4 cul up sauer to thin it out some.
Using a fork, poke holes all over the chicken thighs and place in a resealable plastic bag. Pour the marinade over, seal, and use your hands to move the marinade around so that all of the chicken is evenly coated. Refrigerate for at least 1 hour, or overnight.
Cook the Chicken: Preheat a large skillet over high heat. Add enough olive oil to coat the bottom of the pan. Add the chicken to the pan to sear. Once seated for 2 minutes on each side cook, turning occasionally, until completely cooked through, 165 degrees F on an instant-read thermometer. Remove the chicken to a large cutting board and allow to rest for at least 10 minutes. Slice or chop the chicken, as desired. We serve over rice!
In rice cooker or microwave safe cooker, combine rice and chicken broth. Microwave 15 min. Add in lime juice, cilantro, garlic, and salt and pepper. Mix well.
Serve chicken over rice and any suggested toppings.