With a simple spice rub, the chicken is cooked so quickly on the stovetop! Dice into small pieces and serve with pico, avocado + lime!


  1. 2 teaspoons chili powder
  2. 1 teaspoon ground cumin
  3. 1 teaspoon smoked paprika
  4. 1 teaspoon dried oregano
  5. 1/2 teaspoon garlic powder
  6. Kosher salt and freshly ground black pepper, to taste
  7. 1 1/2 pounds boneless, skinless chicken thighs
  8. 1 tablespoon canola oil
  9. 12 mini flour tortillas, warmed
  10. 1 cup pico de gallo, homemade or store-bought
  11. 1 avocado, halved, peeled, seeded and diced
  12. 1/2 cup chopped fresh cilantro leaves
  13. 1 lime, cut into wedges


  • In a small bowl, combine chili powder, cumin, paprika, oregano, garlic powder, 1 teaspoon salt and 1/2 teaspoon pepper. Season chicken with chili powder mixture.
  • Heat canola oil in a large skillet over medium high heat. Working in batches, add chicken to the skillet in a single layer and cook until golden brown and cooked through, reaching an internal temperature of 165 degrees F, about 4-5 minutes per side. Let cool before dicing into bite-size pieces.
  • Serve chicken in tortillas, topped with pico de gallo, avocado, cilantro and lime.