Step 1

In a large glass pyrex bowl, or similar type dish, place the olive oil, paprika, cumin, coriander, garlic powder and black pepper. Mix well to combine to a thick paste.

Step 2

Trim any excess fat and sinew from the chicken thighs and place into the bowl with the marinade. Mix well to ensure the chicken is completely covered with the marinade. Cover with a lid a place in the fridge to marinate for ideally 24 hours to allow the spice flavour to get into the meat. However, if time is limited 2 hours will suffice.

Step 3

When ready to bake, place the chicken with its marinade, on a non-stick oven proof tray. Sprinkle over some smoked sea salt. Place in the oven at 180CFan and bake for 20-25 minutes until cooked through.

Step 4

Serve immediately with your choice of wheat or corn based tortillas. Alongside serve some crispy lettuce, fresh tomato salsa, guacamole, sour cream and some lime wedges.