Step 1

In a small bowl whisk together the garlic powder, onion powder, paprika, cayenne and ¼ teaspoon of salt until combined then season the chicken thighs on all sides.

Step 2

Heat a medium sauté pan or cast iron skillet over medium heat, add the olive oil and heat through. Sauté the chicken until cooked through and lightly browned, about 8 minutes.

Step 3

Remove to a cutting board and let stand for about 10 minutes. Chop the chicken into bite-sized pieces and set aside.

Step 4

In a medium bowl stir together the onion, cilantro and jalapeno. Season with lime juice and remaining salt.

Step 5

Heat a large skillet or griddle over medium heat and top two mini tortillas on top of each other then warm the tortillas on both sides. Repeat with remaining tortillas.

Step 6

To serve: Top the warmed tortillas with a spoonful of the chicken and the onion mixture. Serve with extra lime wedges on the side.