Instructions

• Preheat the oven to 375°F.
• In a small bowl, combine the ground cumin, smoked paprika, chile powder, garlic powder, and onion powder; set the spice mixture aside.
• Season the chicken thighs on both sides with kosher salt and pepper.
• Heat an oven-safe large skillet over medium-high heat. Add the olive oil and, once hot, add the seasoned chicken. Brown the chicken about 2 minutes per side.
• Cover the skillet (with a lid or foil) and transfer it to the preheated oven. Roast 15–20 minutes, or until the chicken reaches an internal temperature of 165°F.
• While the chicken cooks, make the quick pico: in a bowl combine the quartered grape tomatoes, finely diced red onion, chopped cilantro, and the juice of the lime. Season the pico with a pinch of salt and pepper; set aside.
• When the chicken is done, remove the skillet from the oven. Transfer the chicken to a cutting board or bowl, keeping the pan and any cooking juices; do not discard the juices.
• Shred the chicken with two forks or chop it into small pieces. Add the reserved spice mixture to the shredded chicken and mix until the spices are evenly distributed.
• Return the shredded, seasoned chicken to the skillet with the pan juices and warm over medium-low for 1–2 minutes, tossing to coat so the chicken stays moist. Remove from heat.
• Divide the 8 ounces of grated cheddar into eight equal portions (1 ounce each). For each taco: heat a clean non-stick skillet over medium-low heat. Sprinkle half of one cheese portion (½ ounce) into the skillet so it starts to melt.
• Place one tortilla directly on top of the melting cheese in the skillet. Sprinkle the remaining half of the cheese portion (½ ounce) onto the top of the tortilla.
• Add about 1/8 of the shredded chicken to the center of the tortilla, then top with a spoonful of the quick pico. Cook until the cheese on the bottom is golden and crispy and the top cheese has melted, adjusting heat as needed to avoid burning.
• Gently fold the tortilla in half, transfer the taco to a plate, and repeat steps 10–12 with the remaining tortillas, cheese, and chicken.
• Serve the tacos with any remaining pico and an extra squeeze of lime.