Combine ¼ cup Skinnygirl Raspberry Dressing, 1 tablespoon lime juice, cumin and garlic. Season with salt. Marinate 15 to 30 minutes
Heat oil in large nonstick skillet over medium-high heat. Brown chicken thighs on both sides
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
Serve chicken with sauce and garnish with raspberries and cilantro
