Into a large resealable bag or container place the boneless, skinless chicken thighs.
In a separate bowl combine the remaining ingredients for the marinade: adobo sauce, olive oil, chili powder, salt, cumin, oregano, black pepper, and garlic powder.
Pour marinade over the chicken thighs and refrigerate at least 2 hours and up to one day in advance of cooking.
Heat your grill to medium-high heat (about 375 degrees F). Grill chicken thighs 10 minutes per side or until the chicken reaches an internal temperature of 165 degrees F and is cooked through.
Dice chicken and serve in tacos, burritos, or on top of a rice bowl.