Recipe

Instructions

1. In a small bowl, combine chili powder, cumin, smoked paprika, oregano, garlic powder, kosher salt, and freshly ground black pepper.
2. Season chicken thighs with the spice mixture.
3. Heat canola oil in a cast iron skillet over medium-high heat. Add chicken in batches and cook until golden brown and fully cooked, about 4-5 minutes per side. Let cool, then dice into bite-sized pieces.
4. Serve the diced chicken in warmed tortillas, topped with pico de gallo, avocado, chopped cilantro, and lime wedges.