Yes, absolutely! Feel free to use any cut of chicken you like, bone-in and ski-on or boneless and skinless.  I like to use boneless, skinless chicken thighs for Mexican Adobo Chicken because they cook faster than the bone-in variety and make the dish less fatty. I also prefer to use thighs (or any dark meat pieces) for braised or stewed dishes because they stay tender and juicy; chicken breasts are easy to overcook and can taste a bit dry. The dish will take longer to cook if you choose to use bone-in and skin-on chicken. Cook until an instant-read thermometer registers at 165 °F (74 °C).