Ingredients:

  • 1.5 lbs (680g) Boneless, skinless chicken thighs
  • 1 tbsp (15ml) Neutral oil (avocado or grapeseed)
  • 2 tsp (6g) Chili powder
  • 1 tsp (3g) Cumin, ground
  • 1 tsp (3g) Smoked paprika
  • ½ tsp (1.5g) Garlic powder
  • ½ tsp (1.5g) Onion powder
  • ½ tsp (3g) Kosher salt
  • ¼ tsp (1g) Cracked black pepper
  • ¼ cup (60ml) Low-sodium chicken broth
  • 2 tbsp (30ml) Freshly squeezed lime juice
  • 1 tbsp (15g) Fresh cilantro, chopped
  • 12 Corn or flour tortillas
  • 1 cup (100g) Shredded cabbage or slaw
  • 1 large Avocado, sliced

Instructions:

  1. In a small bowl, combine the chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, and black pepper. Pat the chicken thighs dry with paper towels and rub the spice blend onto both sides of the meat.
  2. Heat the neutral oil in a large cast-iron or stainless steel skillet over medium-high heat. Once the oil shimmers, add the chicken and sear undisturbed for 5–6 minutes until a dark crust forms.
  3. Flip the chicken and cook for an additional 5 minutes until the internal temperature reaches 165°F (74°C). Remove the chicken to a plate and let it rest for a few minutes.
  4. Reduce the heat to medium. Pour the chicken broth and lime juice into the skillet, using a wooden spoon to scrape the bottom to release the flavorful browned bits (fond).
  5. Shred the rested chicken using two forks. Return the shredded meat to the skillet and toss with the pan sauce and fresh cilantro until well coated and hydrated.
  6. Warm the tortillas and serve the chicken topped with shredded cabbage, avocado slices, and your choice of optional toppings like cotija cheese or pickled onions.