For the Chicken: Place 1 tablespoon peanut oil in the Instant Pot insert and set to "Sauté" and "Normal".

Pat the chicken thighs dry with a paper towel and season on both sides with the adobo, smoked paprika, and cumin.

When the screen on the Instant Pot says "Hot", add meat and sear on both sides, about 2-3 minutes per side. Add chicken broth, close the lid, and set to "Manual" on high pressure and adjust to 20 minutes.

Once the timer goes off, allow pressure to naturally release for 10 minutes before manually releasing any remaining pressure and carefully opening the lid. Remove chicken to a large bowl and shred.

For the Dip: Combine Chipotle Ranch Dip Mix and 2 cups yogurt in a bowl. Cover and refrigerate until ready to serve.

For the Quesadillas: Heat a thin layer of peanut oil (about 1 teaspoon) in a medium non-stick skillet over medium heat. Place a tortilla directly onto the skillet, sprinkle on 2 tablespoons of cheese, followed by a single layer of shredded chicken, scatter with a handful of green onions, then 2 more tablespoons of cheese, and top with another tortilla. Let cook 1-2 minutes, until golden brown underneath, then flip with a large spatula and cook until golden brown and the cheese is melted.

Remove quesadilla to a cutting board and cut into 6 wedges. Repeat with remaining tortillas and filling. Serve quesadillas with Chipotle Ranch Dip and Double Cream Yogurt alongside.