Knocked Down Spicy Chicken Tacos

1.In a large bowl, combine the olive oil, chili powder, cumin, smoked paprika, cayenne pepper, garlic powder, onion powder, salt, and pepper to create a marinade.

2.Add the chicken thighs to the marinade, ensuring they are well coated. Cover and refrigerate for at least 30 minutes, or up to 2 hours for more flavor.

3.Preheat a grill or skillet over medium-high heat. Once hot, add the marinated chicken thighs.

4.Cook the chicken for about 6-7 minutes on each side, or until fully cooked and the internal temperature reaches 165°F (75°C). Remove from heat and let rest for 5 minutes before slicing.

5.While the chicken is resting, warm the corn tortillas on the grill or in a dry skillet for about 30 seconds on each side until pliable.

6.Slice the rested chicken into strips or bite-sized pieces.

7.Assemble the tacos by placing a portion of the sliced chicken on each tortilla. Top with shredded lettuce, diced tomatoes, red onion, avocado slices, and a dollop of sour cream.

8.Garnish with fresh cilantro and serve with lime wedges on the side for squeezing over the tacos.