In a large mixing bowl, combine ¼ cup of olive oil, the juice of 2 fresh limes, 1 teaspoon each of cumin, chili powder, smoked paprika, garlic powder, onion powder, dried oregano, and salt. Add pepper and cayenne to taste. Place 1.5 pounds of boneless, skinless chicken thighs into the marinade, ensuring they’re well-coated. Cover and refrigerate for at least 30 minutes, or overnight for deeper flavor.

While the chicken marinates, thinly slice 1 medium red onion and set it aside. In a small saucepan, combine ½ cup white vinegar, ½ cup water, 1 tablespoon sugar, and 1 teaspoon salt. Heat over medium until the sugar dissolves, then pour the hot mixture over the onions in a jar. Allow to cool at room temperature before refrigerating for at least 30 minutes to develop a tangy flavor.

Heat a splash of olive oil in a skillet over medium-high heat. Remove the chicken from the marinade, letting excess drip off, and cook for about 5-7 minutes on each side until nicely browned and internal temperature reaches 165°F. Alternatively, preheat your grill and thread marinated chicken onto skewers, grilling for approximately 8-10 minutes, flipping halfway through for even char.

While the chicken is cooking, place a skillet over medium heat. Add small corn tortillas, warming each for about 15-20 seconds on each side until soft and pliable. Stack them in a clean kitchen towel to keep warm while you finish cooking the chicken to ensure the best texture for your Chicken Street Tacos.

Once the chicken is cooked, shred it into bite-sized pieces using two forks. To assemble a taco, place a generous amount of shredded chicken on a warm tortilla. Top with chopped white onion, fresh cilantro, pickled onions, and a squeeze of lime juice. Customize your Chicken Street Tacos further with additional toppings like salsa, avocado, or radish slices for a burst of flavor and color. Serve immediately!