In a food processor add the chipotle, orange juice, honey, garlic, salt, and olive oil. Pulse until everything is blended and combined.
Reserve half the marinade for later.
Place the other half of the marinade in a large gallon size bag and add the chicken. Mix together. Seal tight, and place in a large bowl and place in the refrigerator for a minimum of 1 hour and up to 4.
Preheat Grill for direct cooking.
Remove chicken from marinade and liberally season it with your dry rub.
Place on grill for direct cooking. Grill approximately 10 minutes per side. It's always best to check your temperature with a digital thermometer. Once the internal temperature of the chicken hits 165 degrees F you can remove from heat.
Let rest for 5-10 minutes, until cool enough to handle, and shred meat. Add the reserved marinade, and mix together.
Use as a filling for tacos, enchiladas, to top a salad with, you name it!
I also like to grill a couple ears of corn while making this dish. It's great to add to tacos or to top a salad, and the natural sweetness of the corn is a great balance to the spiciness of the chipotle marinade.