Preheat the oven to 325 degrees F (160 degrees C).
In a medium (11-inch) Dutch oven, heat the Extra-Virgin Olive Oil (2 tablespoon) over medium-high heat. Pat the Bone-in, Skin-on Chicken Thigh (8) dry with paper towels and sprinkle both sides liberally with Kosher Salt and Freshly Ground Black Pepper (to taste).
Place 4 chicken thighs, skin side down, in the pot and cook for 6-7 minutes without moving, until browned.
Turn the pieces over and cook, skin side up, for 3-4 minutes, until browned. Remove to a plate and set aside. Repeat with the remaining 4 thighs.
Drain about half the fat from the pot, reduce the heat to low and add the Yellow Onion (1 1/2), Poblano Pepper (1 cup), Garlic (2 clove), Ground Cumin (1 teaspoon), and Dried Oregano (1 teaspoon). Cook, stirring occasionally, for 8-10 minutes, until the onions are translucent and the peppers are tender.
Add the Light Beer (3/4 cup) and cook for a minute, scraping any browned bits from the bottom of the pan.
Add the Fire Roasted Diced Tomatoes (1 can), Chipotle Peppers in Adobo Sauce (2 tablespoon), Adobo Sauce (1 tablespoon), Chicken Stock (2 cup), and Salt (2 teaspoon) and stir to combine. Bring to a simmer, then add the chicken thighs, along with any juices that have accumulated on the plate. Cover and bake for 20 minutes.
Add the Long Grain White Rice (1 cup) stirring gently to make sure all the rice is submerged in the braising liquid, and return to the oven for 25 more minutes, covered, until the rice is almost tender and the broth has thickened.
Set aside, covered, for 10 minutes.
Stir in the Lime Juice (1 tablespoon), then serve immediately in shallow bowls, topped with Avocado (to taste), a dollop of Sour Cream (to taste), some Lime (1) and chopped Fresh Parsley (to taste) or Fresh Cilantro (to taste).