#1 Combine ¼ cup Skinnygirl Raspberry Dressing, 1 tablespoon lime juice, cumin and garlic. Season with salt. Marinate 15 to 30 minutes #2 Heat oil in large nonstick skillet over medium-high heat. Brown chicken thighs on both sides #3 Meanwhile, combine remaining Dressing, remaining lime juice, chipotle peppers, adobo and chicken broth. Add to skillet and simmer chicken 10 minutes or until thoroughly cooked #4 Serve chicken with sauce and garnish with raspberries and cilantro.