Step 1

Combine the olive oil, lime juice, garlic, chili powder, cumin, paprika, salt, pepper, coriander, oregano, and red pepper flakes in a 1-cup measuring cup. Whisk until smooth.

Step 2

Place the chicken in a casserole dish. Pour the marinade over and work into the chicken using your (clean) hands. Cover with cling wrap and place in the fridge. Marinate 2-12 hours, ideally flipping once halfway through.

Step 3

Light a charcoal or gas grill to high heat (450°F).

Step 4

Using tongs, remove the chicken thighs from the marinade and place on the grill. Grill 5-6 minutes per side with the lid open, flipping once, or until the internal temperature registers 165°F using an instant read thermometer.

Step 5

Remove the chicken from the grill, place on a cutting board, and rest 5 minutes.

Step 6

While the chicken rests, warm the tortillas. Place the tortillas on the hot grill in an even layer. Grill 10-15 seconds per side, until the light char marks appear and the tortillas are soft and pliable.

Step 7

Dice the chicken into bite sized pieces, or slice into half-inch strips against the grain. Season with lime juice using the lime wedges, then sprinkle with chopped cilantro.

Step 8

Stuff the grilled chicken into tortillas with toppings of choice. Enjoy!