Pat chicken thighs completely dry with paper towels. Season both sides with salt and pepper. Heat olive oil in a large oven-safe skillet over medium-high heat until shimmering. Add chicken in a single layer and sear 4-5 minutes per side until deeply golden brown. Chicken will not be cooked through yet. Transfer to a plate.

Reduce heat to medium. Add garlic to the same skillet and cook 30 seconds until fragrant, scraping up any browned bits. Add minced chipotle peppers and adobo sauce; stir 1 minute until the oil turns rusty red.

Pour in chicken broth and heavy cream, stirring to combine. Simmer 2-3 minutes until slightly thickened. Taste and add more adobo sauce if you want extra heat.

Return chicken and any accumulated juices to the skillet, nestling into the sauce. Reduce heat to low, cover, and simmer 10-12 minutes until chicken reaches 165°F internally and sauce has reduced to coat the back of a spoon.

Remove from heat. Stir in lime juice. Let rest 3 minutes, then sprinkle with cilantro. Serve with cauliflower rice or over a bed of sauteed peppers and onions.