Pat the chicken thighs dry and cut into 1/2-inch strips. In a bowl combine olive oil, ground cumin, chili powder, smoked paprika, garlic powder, kosher salt, and black pepper. Toss the chicken strips in the spice mixture until coated. Squeeze half the lime over the chicken and let sit 10–15 minutes while preparing other components.

Cook chicken

Heat a large skillet over medium-high heat. Add a drizzle of oil if pan is dry. Add the seasoned chicken in a single layer (cook in two batches if necessary) and cook 3–4 minutes per side until nicely browned and cooked through (internal temp 165°F / 74°C). Remove from pan and let rest 2 minutes, then squeeze remaining lime half over the cooked chicken and toss with chopped cilantro.

Warm tortillas and assemble

Warm tortillas in a dry skillet 20–30 seconds per side or wrap in foil and heat in a 300°F oven for 8–10 minutes. Mix sour cream with hot sauce (if using) to taste. Fill each tortilla with a small handful of shredded cabbage, 2–3 strips of chicken, a spoonful of diced red onion, a drizzle of spiced sour cream, and a sprinkle of cotija and pickled jalapeños if desired.

Citrus Rice

Rinse the rice under cold water until the runoff is mostly clear. In a small saucepan combine rinsed rice, water, olive oil (or butter), salt, and bring to a gentle boil over medium-high heat. Reduce heat to low, cover, and simmer 15 minutes (do not lift lid). Remove from heat and let sit 5 minutes covered. Fluff with a fork, then stir in lime zest, lime juice, and chopped cilantro. Keep covered and warm until serving.

Black Bean & Corn Salad

In a mixing bowl combine drained black beans, corn, halved cherry tomatoes, diced red bell pepper, and diced red onion. Add chopped cilantro, lime juice, olive oil, salt, and pepper. Toss gently to combine. Taste and adjust seasoning. Chill briefly or serve at room temperature alongside tacos and rice.

Extras / Garnishes

Arrange lime wedges, pickled jalapeños, and crumbled cotija in small bowls for guests to add as desired.