In a medium bowl, combine fresh squeezed orange juice, lime juice, cumin, chili powder, oregano, salt, and chipotle powder. Whisk until well blended.

Place chicken thighs into the Instant Pot, scatter the smashed garlic on top, and pour the prepared sauce over the chicken. Seal the pot and cook on high pressure for 25 minutes.

For Slow Cooker: Add chicken thighs to the base, follow with smashed garlic and sauce, cover, and cook on low for 8-10 hours or high for 4-5 hours.

Once cooked, remove chicken using tongs and shred it into bite-sized pieces. Retain the juices for later use.

For a crispy finish, preheat oven to broil, arrange shredded chicken on a sheet pan, drizzle with reserved juices, and broil for 7-10 minutes.

Serve in warm tortillas or lettuce wraps, garnished with fresh toppings like cilantro, avocado, jalapeños, and lime wedges.