Add all marinade ingredients to a blender or food processor. Blend for 30-45 seconds until the sauce is completely smooth with no visible chunks. The mixture should be a vibrant reddish-orange color.

Place chicken thighs in a large resealable bag or airtight container. Pour the marinade over the chicken, making sure every piece is thoroughly coated. Seal and massage the bag gently to distribute the marinade. Refrigerate for at least 30 minutes, though overnight marinating produces the most flavorful results.

For grilling: Preheat your grill to 350-400°F and lightly oil the grates. Grill the chicken for 15-20 minutes, flipping halfway through, until it reaches an internal temperature of 165°F. The edges should have nice charred spots. Let rest for 5 minutes before slicing.

For pan searing: Heat a large skillet over medium-high heat with olive oil. Add the chicken along with all the marinade from the bag. Cook for 5 minutes without moving, then flip and cook another 3-5 minutes until the internal temperature reaches 165°F. Add a splash of water if the sauce starts to dry out. Drizzle the pan sauce over the cooked chicken for extra moisture and flavor. Let rest for 5 minutes before slicing.

For air frying: Lightly oil the basket and arrange chicken in a single layer. Air fry at 400°F for 8 minutes, flip, then cook another 6-7 minutes until it reaches 165°F. Let the chicken rest for 5 minutes before slicing to keep all the juices inside.