Combine chipotles in adobo, olive oil, and garlic cloves in processor

Puree until paste forms

Add chopped onion, chopped cilantro, paprika, ground cumin, chili powder, and salt

process until onion is finely chopped

Transfer 1/4 cup chipotle mixture to small bowl, cover and refridgerate.

Arrange chicken pieces in 11x7x2-inch glass baking dish.

Spread remaining chipotle mixture all over chicken pieces.

Cover and refrigerate overnight.

Spray grill rack with nonstick spray

Prepare barbecue (medium heat)

Grill chicken until cooked through, moving to cooler part of grill as needed to prevent burning and brushing with reserved marinade during last 5 minutes of grilling, about 30 minutes.

Transfer chicken to platter and serve.