Step 1

Arrange a rack in the middle of the oven. Line a rimmed baking sheet with aluminum foil and place on the rack. Heat the oven to 500ºF.

Step 2

Prepare the following, adding each to the same medium bowl as you complete it: Thinly slice 1 1/2 pounds boneless, skinless chicken thighs crosswise; finely chop 2 garlic cloves; pick the leaves from 4 fresh thyme sprigs (about 1/2 teaspoon).

Step 3

Add 1/4 cup olive oil, 1 tablespoon chili powder, 1 teaspoon kosher salt, 1/2 teaspoon smoked paprika, 1/2 teaspoon ground cinnamon, and 1 pinch ground allspice. Toss until the chicken is evenly coated. Let sit at room temperature while you make the salsa and radishes.

Step 4

Peel the papery skins from 10 ounces tomatillos and rinse. Halve the tomatillos. Place the tomatillos, 1/2 medium jalapeño pepper with the seeds, 1 small peeled garlic clove, and 1 teaspoon kosher salt in a blender. Blend until smooth. Pour into a serving bowl.

Step 5

Chop 4 medium scallions crosswise into 1/2-inch pieces (about 1 cup). Halve 10 small radishes, drizzle with 1 teaspoon olive oil, and toss to coat.

Step 6

Remove the hot baking sheet from the oven. Place the radishes flat-side down on one side of the baking sheet. Place the scallions on the other side. Return the baking sheet to the oven and roast until both are charred in spots, about 10 minutes. (This is a good time to start cooking the chicken.)

Step 7

Transfer the radishes to a bowl, add 1/2 teaspoon white wine vinegar or lime juice and a large pinch of flaky salt, and toss to combine. Transfer the scallions to the salsa and stir to combine.

Step 8

While the radishes and scallions are roasting, cook the chicken: Heat a 12-inch frying pan or skillet, preferably cast iron, to medium-high heat. If using a stainless steel skillet, add 2 tablespoons olive oil; no need to add oil if using a cast iron pan. Add the chicken and arrange into an even layer. Cook, stirring every few minutes, until the chicken is cooked through and starting to crisp and char in spots, 10 to 15 minutes

Step 9

For each taco, fill a warm corn or small flour tortilla with about 1/4 cup of the chicken, then top with the tomatillo salsa. Serve with lime wedges for squeezing and the radishes on the side.