In a small food processor or blender, pulse the ingredients for the marinade until smooth. Place the chicken thighs in a resealable plastic bag and pour the marinade over top. Seal the bag and slide the chicken around inside to coat. Place in refrigerator for 6 to 8 hours.
When ready to cook, prep the grill for medium heat. Grill the jalapeno until all sides are blackened and blistering. Remove from heat, wrap in foil and allow to rest until cool enough to handle, about 15 minutes. Stem and seet the jalapeno before dicing it; Set aside.
In a large pot over medium heat, add the remaining oil. Add the onion and garlic. Cook for 5 to 7 minutes. Add in the jalapeno, chili powder, cumin, salt and pepper and allow to cook for 30 seconds. If you are feeling liberal with that tequila, deglaze the pan with a splash or two, scraping up any browned bits, before slowly whisking in the chicken stock. Add the tomatoes, lime juice and tortilla strips. Bring to a boil and reduce the heat to a simmer for 30 minutes.
Grill the chicken over the hot grill plate while the soup simmers. Grill for 14 to 18 minutes, flipping once through cook time. Allow the chicken to rest, covered, while the soup continues to simmer.
When ready to serve, remove the chicken from the bone and add it to the soup.
Serve with desired garnishes.