In a bowl, whisk together olive oil, minced chipotle peppers, adobo sauce, ground cumin, smoked paprika, minced garlic, lime juice, kosher salt, and black pepper until smooth.

Marinate chicken

Trim excess fat from chicken thighs and place in a shallow dish or zipper bag. Pour the marinade over the chicken, turning to coat. Marinate for at least 20 minutes at room temperature or up to 2 hours in the refrigerator.

Cook chicken

Heat a large skillet over medium-high heat. Add a drizzle (about 1 tsp) of oil if the skillet is not nonstick. Remove chicken from marinade (shake off excess) and add to hot skillet. Cook 4-6 minutes per side until nicely browned and internal temperature reaches 165°F (74°C). Reduce heat if the exterior is browning too quickly.

Rest and shred

Transfer cooked chicken to a cutting board and let rest 5 minutes. Using two forks or tongs and a knife, chop or shred the chicken into bite-sized pieces. Spoon any pan juices over the shredded chicken to keep it moist.

Avocado Crema

While chicken cooks or rests, make the crema. Halve and pit the avocado and scoop flesh into a blender or food processor. Add sour cream (or Greek yogurt), lime juice, cilantro, salt, and pepper. Pulse to combine.

With the blender running, add water 1 tablespoon at a time until the dressing reaches a smooth, pourable consistency (about 1–2 tablespoons). Taste and adjust salt or lime if needed. Transfer to a bowl and refrigerate until ready to use.

Assemble Tacos

Warm tortillas: Heat a dry skillet over medium heat. Lightly brush each tortilla with the teaspoon of vegetable oil (optional for pliability and slight crisp). Warm 30–45 seconds per side until pliable and slightly charred in spots, or wrap stack in foil and warm in a 300°F (150°C) oven for 10 minutes.

Build tacos: Place 1–2 tablespoons of shredded chipotle chicken on each tortilla. Drizzle 1–2 tablespoons of avocado crema over the chicken. Sprinkle with crumbled queso fresco and a few cilantro leaves. Add thinly sliced red onion and a squeeze of lime as desired.

Serve: Arrange tacos on a platter and serve immediately with extra crema and lime wedges on the side.