Set the chicken thighs on a tray at room temperature around 70°F. Drizzle with avocado oil and rub it in with your hands for about 30 seconds, pressing and turning so every surface is coated. Sprinkle the spices evenly, then press them in with a firm patting motion for another 30 to 45 seconds. Let the chicken sit for 10 minutes. You'll see the color deepen to a rich red and feel a slightly tacky surface. Miss this window and the seasoning won't stick, leaving bland spots.

Heat a heavy pan over medium-high heat until it reaches about 400°F, about 2 minutes. Add the chicken and press it lightly into the pan. Leave it untouched for 5 to 6 minutes so a crust forms. Flip once and cook another 5 to 6 minutes. You'll hear a steady sizzle and smell the spices toasting. Look for deep brown edges with small charred spots. Move it too early and you lose that crust. Go past 12 minutes total and the meat starts to dry out.

Transfer the chicken to a board and let it rest for 5 minutes at room temperature around 70°F. This pause keeps the juices inside instead of running out when you cut. Use a rocking knife motion for 1 to 2 minutes to chop into uneven pieces. You'll see crisp edges and juicy centers. (I used to cut everything tiny, but it always ended up dry. Bigger pieces fix that.) Cut too fine and the meat dries out fast, especially if it sits.

Warm a dry pan over medium heat to about 350°F. Heat each tortilla for 30 seconds per side, about 2 to 3 minutes total, then stack and cover them to trap the heat. Spoon about 2 to 3 tablespoons of chicken into the center of each tortilla using a loose scoop. You'll feel the tortillas bend easily without cracking. If they split, they weren't warm enough. Wait too long and they stiffen, making them harder to fold.

Top each taco with a small pinch of diced onion and chopped cilantro right before serving. This takes about 1 minute and should be done while everything is still warm. Add lime wedges and squeeze just before eating. You'll smell the citrus right away and see the toppings stay bright and crisp. Add them too early and the onion softens, losing that sharp bite that balances the chicken.