1-First Step: Blend the marinade Add the olive oil, water, chipotle peppers in adobo, garlic powder, ground cumin, dried oregano, and black pepper to a blender. Blend until the mixture looks smooth and thick, with no big chunks left behind. This smoky marinade gives the chicken that deep chipotle flavor that makes the whole dish so good.

2-Second Step: Coat the chicken and chill Place the chicken thighs in a large bowl or zip-top bag, then pour the marinade over them. Toss until every piece is coated well. Cover and refrigerate for 1 to 4 hours so the flavors can soak in. If you’re short on time, even 45 minutes helps, but the full rest gives the best result.

3-Third Step: Heat the grill Preheat your grill to about 400 degrees Fahrenheit. Clean the grates first so the chicken releases easily and gets good grill marks. A medium-high heat works best here because chicken thighs need enough heat to char a little while staying juicy inside.

4-Fourth Step: Grill the chicken Place the marinated chicken on the hot grill and cook for 5 to 6 minutes per side. The exact timing depends on thickness, but the goal is fully cooked chicken with a light char on the outside. The internal temperature should reach 165 degrees Fahrenheit. Since these are chicken thighs, they stay juicy even with a little extra color on the grill.

5-Fifth Step: Rest the chicken Move the grilled chicken to a plate and let it rest for 10 minutes. This step matters because it keeps the juices inside the meat instead of running out the moment you slice it. While the chicken rests, finish the lettuce and topping mixture.

6-Sixth Step: Prepare the lettuce cups Wash the butter lettuce carefully and separate it into cup-shaped leaves. Pat them dry so they hold the fillings better. If you cannot find butter lettuce, romaine or green leaf lettuce works well too. Butter lettuce is soft and flexible, while romaine gives more crunch.

7-Seventh Step: Mix the fresh toppings In a medium bowl, combine the mango strips, red onion, orange bell pepper, avocado slices, mint, cilantro, and lime juice. Season with kosher salt and freshly cracked black pepper to taste. Stir gently so the avocado stays in nice slices and the mango keeps its shape. This topping mix brings sweet, creamy, tangy, and herby notes all in one bite.

8-Eighth Step: Assemble and serve Slice the rested chicken if needed, then place it into the butter lettuce cups. Spoon the mango avocado mixture on top. Finish with extra lime wedges if you want more brightness. Serve right away while the chicken is warm and the lettuce is crisp.