Rinse the chicken breasts under cold water and pat them dry with paper towels. Pound the chicken to an even thickness of about 1/2 inch and place them in a Ziploc bag.

In a food processor, combine the red onion, garlic, adobo sauce, Chipotle chili powder, cumin, oregano, lime juice, paprika, distilled vinegar, water, salt, and freshly ground black pepper. Blend until smooth and well combined.

Pour the marinade into the Ziploc bag with the chicken, removing as much air as possible before sealing. Shake the bag to ensure the chicken is well coated and refrigerate for at least 6 hours, preferably overnight.

Preheat your grill or grill pan to medium-high heat.

Place the marinated chicken on the grill and cook for 5-6 minutes per side, or until the chicken is cooked through and has an internal temperature of 155°F.

Remove the chicken from the grill and let it rest for 5-10 minutes before chopping it into pieces.

In a large pan over medium-high heat, add 2 tablespoons of olive oil. Once hot, add the chopped chicken and cook until crispy, about 4-5 minutes.

Garnish your grilled chicken with parsley and serve as is, or alongside rice, tacos, or burritos.