Cut any excess fat off of the chicken. Place in a large seal-able bag.
In a food processor combine all marinade ingredients except water. Remember to only use the 2 peppers and the adobo sauce from the can of chipotle peppers at first. Pulse until blended then add water and pulse again. If marinade is not hot enough add 2 chipotle peppers and pulse again.
Pour into seal-able bag and place chicken inside. Place in refrigerator to marinate for at least 8 to 24 hours.
Heat a cast iron pan to medium high heat with a bit of olive oil or heat barbecue grill.
Sear chicken about 3-5 minutes per side until cooked through. Use a thermometer to make sure the chicken reaches 165 degrees internally.
Remove chicken and let rest for 10 minutes. Cut into bite-sized cubes and add to prepared bowl.