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. If the peppers are large or very spicy, start with 3 peppers and add the fourth only if you want more heat.

2-Second Step: Coat the chicken Place the halved boneless skinless chicken thighs in a large bowl or a zip-top bag. Pour the marinade over the chicken and toss until every piece is coated. Make sure the seasoning gets into all the folds of the chicken so the flavor stays strong after grilling. Once coated, cover and refrigerate for 1 to 4 hours. Even 1 hour helps, but a longer soak gives the chicken more flavor. If you are short on time, aim for the full hour and move on.

3-Third Step: Prep the toppings While the chicken marinates, slice the mango into thin strips, thinly slice the red onion and orange bell pepper, and slice the avocados. Pick over the mint and cilantro so the leaves are fresh and ready to go. Juice the limes and set everything out in separate bowls for easy assembly later.

4-Fourth Step: Heat the grill Preheat your grill to 400°F. This temperature gives the chicken a nice sear on the outside while keeping the inside juicy. If you are using a gas grill, let it preheat with the lid closed for about 10 to 15 minutes. Clean the grates and lightly oil them before cooking. That helps prevent sticking and makes it easier to flip the chicken cleanly.

5-Fifth Step: Grill the chicken Place the chicken thighs on the hot grill and cook for 5 to 6 minutes per side, or until the chicken is fully cooked through. The exact time can change a little depending on the size of the pieces and your grill heat, so use a thermometer if you have one. Chicken is done when it reaches 165°F in the thickest part. Try not to press the chicken down while it cooks. Let the grill do the work so the chicken stays juicy instead of drying out. If flare-ups happen, move the chicken to a cooler spot for a minute or two.

6-Sixth Step: Rest the chicken Transfer the grilled chicken to a cutting board and let it rest for 10 minutes. This short rest gives the juices time to settle back into the meat. If you slice too soon, those juices run out and the chicken can turn dry.

7-Seventh Step: Mix the lettuce wrap filling In a large bowl, combine the mango, red onion, orange bell pepper, avocado, fresh mint, fresh cilantro, and lime juice. Sprinkle with kosher salt and freshly cracked black pepper to taste. Toss gently so the avocado stays in nice slices instead of turning mushy.

8-Eighth Step: Build the lettuce cups Separate the butter lettuce into cup-shaped leaves. If some leaves are too small or torn, use them for layering inside the wrap or save them for snacking. Fill each lettuce cup with sliced chicken and a generous spoonful of the mango-avocado mixture. Serve right away while the chicken is warm and the lettuce is crisp. A little extra lime juice over the top is a nice final touch.