It’s tacos instead of a dish but still is amazing and you can crock pot it if need be instead of smoking it on the grill.
Mind if I ask what chicken adobo recipe you are following so I have a better understanding of what you’re looking for. (Also for a fully selfish reason of trying what you are talking about)
On the upside, I was able to repurpose the underwhelming pork adobo into "cross-culture" taquitos last night. I shredded some cotija, gently reheated the pork, made some tortillas and then stuffed them with the cheese and pork and quickly pan-fried them, then topped them with a heap of pikliz. That worked well and was pleasing.