In a small mixing bowl, whisk together the adobo sauce, garlic powder, onion powder, orange juice, olive oil, salt, and pepper until well combined.

Place the chicken thighs in a shallow dish or a ziplock bag and pour the marinade over them, ensuring they are evenly coated. Massage the marinade into the meat.

Let the marinated chicken sit at room temperature for about 15 minutes. Meanwhile, heat a cast-iron skillet or non-stick pan over medium-high heat.

Add the marinated chicken thighs to the skillet. Sear the chicken for 6-7 minutes on each side, or until the internal temperature reaches 165°F.

Transfer the chicken thighs to a cutting board and let them rest for about 5 minutes before slicing and serving.