Set sous vide machine to 74C/165F.

In a bowl, mix together orange juice, lime juice, olive oil, vinegar, garlic, oregano, 1 teaspoon of paprika, 1 teaspoon of cumin and salt and pepper.

Place chicken in freezer bag with the marinade. Remove the air through a vacuum sealer or the displacement method. Drop the bag in the bath for an hour and a half.

Remove bag from bath. Take chicken out of the bag, pat dry, re-season with 1 teaspoon of paprika, 1 teaspoon of cumin and salt and pepper to taste. Set the bag containing the liquids to the side.

Turn grill on high and let the grill heat up for 5 minutes. Place chicken on grill, skin side down, brush the thighs with the marinade from the bag and grill for 2 to 3 minutes. Flip the chicken over, brush the thighs with the marinade and grill for 2 to 3 more minutes. Remove chicken from grill and let rest for 5 minutes. Cut the chicken thighs in to bite size pieces for tacos or burritos, or enjoy as is!

Alternative instruction - If you do not have a grill, you can also finish the chicken on a pan. Heat medium-size pan on high and add 1 tablespoon of olive oil. Sear for 1 to 2 minutes on each side, brushing the thighs with the marinade while they cook. Remove from pan, let rest for 5 minutes, and enjoy!