For Aaron's Adobo: Heat a dry skillet over medium-low heat. Pour in the cumin, coriander, fennel, and mustard seeds along with the pieces of pasilla and ancho chiles. Toast, stirring constantly, until it’s very aromatic and just begins to smoke, about 3 minutes. Transfer the mixture onto a plate and let it cool to room temperature. Grind it to a fine powder in a spice grinder or clean coffee grinder. Put the powder in a large bowl and add the oregano, onion powder, garlic powder, and paprika. Stir them really well to combine.

For the Chipotle-Grape Glaze: In a sauce pot, over medium heat, add the vegetable oil and cook the garlic cloves and onion for approximately 5 minutes or until the onions are translucent.

Add the grapes, chipotle peppers, sugar and orange juice. Cook until the sugar has dissolved and has a caramel-like consistency, approximately 15-20 minutes. Reduce the heat to a simmer and continue to cook until most of the liquid has evaporated and has a sauce consistency. Remove from heat and set aside to cool. Once cool, transfer to a blender and blend until smooth. Set aside.

For the chicken: Rinse the thighs and pat dry, season with Aarón’s Adobo.

Preheat the grill. Pat dry the thighs with couple of paper towels, Season chicken with adobo, salt and pepper. Place chicken on oiled grill skin side down and cook for 6 minutes on each side. When mostly cooked start basting with chipotle grape glaze; turning and basting until the thighs are cooked through and nicely caramelized. Let sit for 5 minutes, then serve.