In large skillet, heat your oil until it's hot, but not smoking. Add the chicken pieces, skin side down and cook them until browned. It will take about 4 - 5 minutes. Turn them over and cook for an additional 3 - 4 minutes until the underside is browned. Transfer the chicken to a plate.
In the same skillet, add your garlic, bay leaves, vinegar, soy sauce, brown sugar, green chilies and black pepper. Bring to a simmer over low heat, keep stirring constantly until sugar is dissolved. It will take about 3 - 4 minutes.
Return the chicken pieces to the skillet, placing them skin side up. Cover and cook over low heat and simmer 35 - 45 minutes, turning the chicken thighs halfway through. Your chicken is done when it pulls away from the bone and a meat thermometer reads 165°F at thickest part of the chicken. Transfer the chicken back to the plate..
Bring the liquid in the skillet to a boil over medium-high heat. Cook, stirring occasionally with a spoon, until the sauce begins to thicken and will coat the back of a metal spoon. This takes about 5 minutes.
Remove the skillet from the heat and add the chicken, skin-side up, back to the skillet. Baste the chicken with the sauce and sprinkle with reserved green chilies and parsley. Viola, your chicken adobo is ready to eat!