4 parts chili powder
2 parts ground cumin
2 parts paprika (smoked or not, according to preference)
2 parts dried oregano
1 part garlic powder
2 large pinches salt
1 large pinch ground black pepper
1 1/2 pounds boneless, skinless chicken thighs
canola oil
flour tortillas
avocado (diced)
sour cream
shredded cheese
lime (cut into wedges)

4 parts chili powder 2 parts ground cumin 2 parts paprika (smoked or not, according to preference) 2 parts dried oregano 1 part garlic powder 2 large pinches salt 1 large pinch ground black pepper 1 1/2 pounds boneless, skinless chicken thighs

1. In a ramekin, combine chili powder, ground cumin, paprika, oregano, garlic powder, salt, and pepper
2. Slice chicken into bite size pieces (1/2 inch cubes or so)
3. Place chicken in a medium bowl, and season with spice mixture
4. Mix around with tongs to ensure all chicken pieces are seasoned properly.
5. Add enough canola oil to coat bottom of large cast iron skillet. Heat over medium high heat until lightly smoking.
6. Add chicken to skillet in a single layer. Sear for about 90 seconds (until the outside has started to brown), then turn over, and sear the other side for another 90 seconds.
7. Mix around the chicken pieces and let them cook for about another 2 minutes. Test one of the larger pieces by slicing open to ensure the chicken is cooked all the way through.
8. Warm tortillas in microwave (10-15 seconds)
9. Assemble tacos with chicken, sour cream, lettuce, cheese, avocado, and lime squeeze (and any other seasonings you may like).