Step 1: Prepare the Dried Chilies

1. Heat a dry skillet over medium heat. Toast the dried guajillo and ancho chilies for about 1-2 minutes on each side, until they become fragrant. Be careful not to burn them.
2. Place the toasted chilies in a bowl and cover them with hot water. Let them soak for 10 minutes until softened.

Step 2: Roast the Tomatoes and Garlic

1. In the same dry skillet or over an open flame, roast the tomatoes until their skins are charred and blistered, about 5-7 minutes. Turn them occasionally for even charring.
2. Add the garlic cloves to the skillet and roast them until they are lightly golden and fragrant.

Step 3: Blend the Adobo Sauce

1. Drain the soaked chilies and place them in a blender or food processor.
2. Add the roasted tomatoes, garlic, onion, vinegar, honey, cumin, oregano, smoked paprika, and chicken broth.
3. Blend until smooth, adding more broth or water if needed to achieve a sauce-like consistency.
4. Strain the sauce through a fine-mesh sieve to remove any bits of chili skin or seeds, if desired.

Step 4: Sear the Chicken

1. Pat the chicken thighs dry with paper towels and season them with salt and black pepper.
2. Heat 1 tablespoon of vegetable oil in a large skillet or Dutch oven over medium-high heat.
3. Sear the chicken thighs for 3-4 minutes on each side, or until golden brown. Remove the chicken from the skillet and set aside.

Step 5: Simmer the Chicken in the Adobo Sauce

1. Reduce the heat to medium and pour the blended adobo sauce into the skillet. Stir and let it simmer for 2-3 minutes to develop the flavors.
2. Return the seared chicken thighs to the skillet, nestling them into the sauce. Spoon some sauce over the chicken.
3. Cover the skillet with a lid and reduce the heat to low. Simmer for 30 minutes, or until the chicken is tender and fully cooked (internal temperature of 165°F/74°C). Stir occasionally and add a splash of water or broth if the sauce thickens too much.

Step 6: Serve and Garnish

1. Transfer the chicken to a serving platter and spoon the adobo sauce generously over the top.
2. Garnish with fresh cilantro and serve with lime wedges on the side.
3. Pair with warm tortillas, rice, or beans for a complete meal.