Step 1

On a cutting board, season the chicken all over with salt and pepper.

Step 2

Transfer the chicken to a large zip-top bag with the chopped chipotles and mix until the chicken is fully coated.

Step 3

Refrigerate for at least 2 hours, up to overnight.

Step 4

Heat the oil in a large skillet over medium-high heat.

Step 5

Add the chicken and cook until golden brown, 4 minutes per side.

Step 6

Remove the chicken with tongs and place on a cutting board. Let cool for 5 minutes. Cut the chicken into bite-sized pieces.

Step 7

Transfer the chicken back to the pan over medium-high heat and cook, stirring frequently, for 2-3 minutes, until all pieces are browned.

Step 8

Enjoy!