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Preheat the oven to 350°F (175°C).
Heat the vegetable oil in a large oven-safe pot over medium-high heat.
Season the chicken thighs with salt and pepper, then add them to the pot, skin-side down. Cook until the skin is browned and crispy, about 5-7 minutes. Flip and cook for another 3-4 minutes. Remove the chicken and set aside.
In the same pot, add the chopped onion and cook until softened, about 5 minutes. Add the garlic and cook for another minute.
Add the guajillo and ancho chilies to the pot and cook for 2-3 minutes until they begin to soften.
Add the chipotle chili, chicken broth, apple cider vinegar, soy sauce, honey, ground cumin, oregano, and cinnamon. Stir to combine.
Return the chicken thighs to the pot, skin-side up, ensuring they are partially submerged in the sauce.
Cover the pot with a lid or aluminum foil and transfer to the preheated oven.
Braise the chicken in the oven for 45-50 minutes, or until the chicken is tender and the sauce has thickened.
Remove the pot from the oven and let it cool slightly.
Remove the chicken and blend the sauce with an immersion blender or in a regular blender until smooth.
Return the chicken to the sauce.
Serve the chicken adobo hot, garnished with chopped fresh cilantro.
Prep Time: 20 minutes
Cooking Time: 1 hour
Total Time: 1 hour 20 minutes
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