Heat a dutch oven or large deep skillet over medium high heat.
Add the olive oil and chicken thighs and brown on each side. You may need to brown the chicken in two batches, depending on the size of your pan.
Deglaze the pan with the orange juice and scrape the brown bits on the bottom of the pan. Add the chipotle and adobo sauce and bring to a simmer. Lower the heat and partially cover and cook the chicken until it's cooked through, about 10-15 minutes.
While the chicken is cooking, grate the cheese, slice the limes, and tear cilantro leaves.
If using flour tortillas, heat them on each side in a small skillet with a little bit of oil. You can also heat them in the microwave, but they won't crisp up that way.
Remove the chicken from the pan and set aside. If the sauce is still runny, simmer it for 1-2 minutes until it's thickened and remove from the heat immediately. Let the chicken cool for a few minutes, then shred the chicken and place in a large bowl. Pour the sauce right over the chicken. Serve with extra sauce from the chicken and top with sour cream, cheese, cilantro, and lime.