1 pound (about 6) boneless, skinless chicken thighs, cut lengthwise into strips about 1-inch wide
1 chipotle en adobo, minced (about 1 tablespoon)
2 teaspoons kosher salt
1 tablespoon vegetable oil
1 medium red onion, quartered and sliced crosswise 1/2-inch thick
3 medium cloves garlic, thinly sliced (about 2 tablespoons)
2 medium bell peppers, stemmed, seeded, quartered lengthwise, and sliced into 1/2-inch strips
1/2 cup low-sodium chicken broth or water
2 teaspoons roughly chopped fresh oregano
6 to 8 flour tortillas, warmed, for serving
Pico de Gallo salsa, optional for serving
Guacamole, optional for serving
Sour cream, optional for serving
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