Grilled Cilantro-Lime Chicken Tacos

Directions:

1. To make the marinade, whisk together olive oil, lime juice, chili powder, garlic powder, cumin, paprika, and chili flakes in a small bowl. Season with salt and pepper.
2. Add chicken thighs to a resealable bag and pour marinade over top. Remove excess air from bag and seal tightly.
3. Thoroughly rub marinade into chicken thighs. Place bag in refrigerator for at least 30 minutes, or up to 2 hours.
4. Preheat grill to medium-high.
5. Finely chop the cilantro, dice the onion and tomatoes, and slice the avocados. Set aside.
6. Remove chicken thighs from marinade and place on preheated grill.
7. Grill for 10-12 minutes, flipping halfway through.
8. When chicken is slightly charred and reaches an internal temperature of 165°F, remove from grill
9. Place thighs on cutting board and cover with foil. Let rest for at least 5 minutes.
10. Quickly grill corn tortillas, flipping every few seconds until warm. Remove from heat and set aside.
11. Dice chicken thighs into bite-sized pieces and spread evenly among tortillas.
12. Top each tortilla with fresh cilantro, tomatoes, onion, and avocados.
13. Serve and enjoy.