Combine the chicken, egg, breadcrumbs, chipotles, cilantro, salt, pepper, oregano and chili powder in a large bowl and mix with hands until thoroughly combined.
Wet your hands and form the mixture into 1-inch meatballs.
Heat the oil in a large skillet over medium high heat. Once hot, add the meatballs and fry until browned on all sides. Transfer to a plate.
Add the peppers and onion and to the skillet along with another tablespoon of olive oil and fry until softened, 5 minutes. If you want a little more heat, add 2 teaspoons of adobo sauce from the can. Add salt and pepper to taste.
Return the meatballs to the skillet, stir to combine, cover, and cook for another 5-8 minutes until the meatballs are cooked through.
Serve with seasoned rice.