Combine smoked paprika, chili powder, black pepper, garlic powder, dried oregano, ground cumin, and kosher salt in a small bowl and mix thoroughly. I prefer to freshly grind my cumin seeds right before this step—the aromatic oils make a noticeable difference in the final flavor. While the spice blend is ready, chop your cilantro, prepare the pico de gallo, cut lime wedges, and slice the avocado just before serving to prevent browning. Have your tortillas ready to warm.

Cut the chicken thighs into bite-sized pieces and toss them evenly with the spice blend from Step 1, making sure every piece is well coated. Heat canola oil in a large skillet over medium-high heat until it shimmers, then add the seasoned chicken in a single layer. Don't overcrowd the pan—work in batches if needed. Let the chicken sear undisturbed for 4-5 minutes per side until golden brown and cooked through (165°F internal temperature). I always let the chicken develop a nice golden crust before moving it; this sealing step locks in the juices and builds deeper flavor.

While the chicken finishes cooking, warm your flour tortillas in a dry skillet or directly over a gas flame for about 30 seconds per side until they're pliable and warm. Once the chicken is cooked through, divide it among the warm tortillas and top each with pico de gallo, sliced avocado, fresh cilantro, and a squeeze of lime juice. Serve immediately while the tortillas are still warm.