Heat olive oil in a small saucepan over medium heat. Add chopped onion and sauté for 3-4 minutes until softened and translucent. Add minced garlic and cook for another minute until fragrant, being careful not to burn it.

Carefully transfer the sautéed onion and garlic to a blender. Add the chipotle peppers in adobo, adobo sauce from the can, fresh lime juice, apple cider vinegar, honey (or maple syrup), ground cumin, smoked paprika, salt, and water (or vegetable broth).

Secure the lid on the blender and process on high speed until the sauce is completely smooth and creamy. Scrape down the sides of the blender with a spatula as needed to ensure everything is incorporated.

Taste the chipotle sauce and adjust seasonings if necessary. You might want to add a bit more salt, lime juice for tang, or honey for sweetness. If the sauce is too thick, add another tablespoon or two of water until desired consistency is reached.