Start by preparing the marinade. In a bowl, combine the neutral oil, lime juice, chili spice blend, salt, garlic, onion flakes, cayenne pepper, and smoked paprika. Add the chicken thighs, ensuring they are well-coated. Cover the bowl with plastic wrap and let it marinate in the fridge for at least an hour. If you can let it sit longer, even better. The flavors will deepen.

While your chicken marinates, chop your onions, bell pepper, and jalapeños. Getting your toppings ready in advance will make assembly a breeze later.

Heat a large skillet over medium-high heat. Once hot, add the marinated chicken thighs. Sear for about 6–7 minutes on each side until fully cooked and golden brown. Use a meat thermometer if you have one; chicken should reach an internal temperature of 165°F. Once cooked, remove the chicken from the skillet. Let it rest for a few minutes. Then, slice the chicken into thin strips.

In the same skillet, warm the corn tortillas for about 30 seconds on each side, or until they are soft and pliable. You want them to have just a bit of char but not so much that they become crunchy.

Now comes the fun part! Take a warm tortilla, add a portion of the sliced chicken, then top it with chopped onions, cilantro, diced bell peppers, and minced jalapeños. Finish off with a squeeze of lime juice. Repeat for as many tacos as you can handle.

Place your beautifully assembled tacos on a platter. Serve with additional lime wedges and your favorite salsa or guacamole on the side.