Trim excess fat from chicken thighs and pat dry. In a medium bowl combine 1 tbs olive oil, 2 tbs lime juice, 1 tsp cumin, 1 tsp chili powder, 1 tsp smoked paprika, 1 tsp garlic powder, 1 tsp kosher salt and 1/2 tsp black pepper. Add chicken and toss to coat. Marinate at room temperature for 15 minutes or refrigerate up to 2 hours.

Cook Chicken

Heat a large skillet over medium-high heat. When hot, add the marinated chicken (in a single layer) and sear 4-5 minutes per side until internal temperature reaches 165°F (74°C) and exterior is nicely browned. Transfer to a cutting board and let rest 5 minutes, then slice or shred into bite-sized pieces.

Warm Tortillas & Assemble

Warm tortillas in a dry skillet over medium heat 20-30 seconds per side or wrap in foil and heat in a 350°F oven for 8 minutes. Divide shredded cabbage among tortillas, top with sliced chicken, a spoonful of avocado crema, a sprinkle of chopped cilantro and a squeeze of lime wedge.

Quick Avocado Crema

In a blender or food processor combine 1 ripe avocado, 1/2 cup Greek yogurt, 1 tbs lime juice, 1 tsp minced garlic and 1/2 tsp salt. Blend until smooth, adding up to 2 tbs water to reach a drizzle-able consistency. Taste and adjust salt or lime as needed. Transfer to a small bowl and refrigerate until ready to use.

Mexican-style Rice

Toast Rice

Heat 1 tbs vegetable oil in a medium saucepan over medium heat. Add the rinsed rice and cook, stirring frequently, until some grains turn light golden, about 3-4 minutes.

Cook Rice

Add 1/4 cup chopped onion and 1 tsp minced garlic to the rice and cook 1 minute until fragrant. Stir in 1/2 cup tomato sauce, 1.5 cups chicken or vegetable broth, 1/2 tsp ground cumin and 3/4 tsp salt. Bring to a simmer, cover, reduce heat to low and cook undisturbed 15-18 minutes until liquid is absorbed and rice is tender. Remove from heat, let sit covered 5 minutes, then fluff with a fork and stir in 2 tbs chopped cilantro.

Black Beans

Heat 1 tsp olive oil in a small saucepan over medium heat. Add the drained and rinsed 15 oz canned black beans, 1/2 tsp ground cumin, 1/4 tsp smoked paprika and 1/2 tsp salt. Cook, stirring occasionally, 4-5 minutes until beans are heated through and flavors meld. Finish with 1 tbs lime juice, stir and remove from heat.