Trim any excess fat from the chicken thighs and pat dry with paper towels. In a bowl combine 2 tbs olive oil, ground cumin, smoked paprika, garlic powder, kosher salt, black pepper, lime juice and chopped cilantro. Add the chicken and toss to coat evenly. Cover and refrigerate for at least 30 minutes and up to 4 hours.

Bring the marinated chicken to room temperature for 15 minutes before grilling. Preheat a grill or grill pan to medium-high (about 425°F/220°C).

Oil the grill grates lightly. Place chicken thighs on the grill and cook 4–6 minutes per side, depending on thickness, until internal temperature reaches 165°F (74°C) and juices run clear. Remove from grill and let rest 5 minutes, then slice against the grain into 1/2" strips.

Green Chili Enchilada Sauce (Homemade)

Roast and Blend

If using raw chiles and tomatillos, roast them (under a broiler or on a hot skillet) until charred and softened, about 6–8 minutes, turning as needed. Allow to cool slightly, then peel and seed the chiles if desired.

In a blender combine the roasted green chiles, roasted tomatillos, chopped onion, garlic cloves and 1 cup chicken stock. Blend until smooth.

Cook and Season

Heat 1 tbs vegetable oil in a medium saucepan over medium heat. Pour in the blended chile-tomatillo puree. Bring to a gentle simmer, stirring, then add ground coriander, dried oregano and salt. Simmer uncovered 8–10 minutes to concentrate flavors and slightly thicken. Stir in 1 tbs fresh lime juice, taste and adjust salt if necessary. Keep warm until assembly.

Zucchini & Finish

While chicken rests, preheat a grill or grill pan to medium-high. Brush zucchini planks with 1 tbs olive oil and sprinkle both sides lightly with Tajín seasoning.

Grill zucchini 2–3 minutes per side until tender with good grill marks. Transfer to a plate and keep warm.

Assemble Grilled Chili Chicken

Place sliced grilled chicken on a serving platter or on warm tortillas if using. Spoon generous amounts of the warm green chili enchilada sauce over the chicken, then sprinkle evenly with grated pepper jack cheese so it melts from the residual heat (or briefly place under a broiler for 1–2 minutes to melt). Arrange grilled Tajín zucchini alongside.

Garnish with fresh cilantro leaves and serve with lime wedges and optional sour cream or warm tortillas.