Marinate the Chicken: In a medium bowl, combine the olive oil, smoked paprika, cumin, oregano, garlic powder, onion powder, chilli powder, salt, and pepper. Add the chicken thighs and use your hands or a spoon to toss everything together until the chicken is thoroughly coated. Set aside for at least 15 minutes at room temperature.

Prepare the Slaw: While the chicken marinates, make the slaw. In a separate bowl, combine the finely sliced red cabbage, grated carrot, spring onions, and chopped coriander. Pour over the lime juice and olive oil, season with a pinch of salt and pepper, and toss well to combine. Set aside.

Cook the Chicken: Place a large, heavy-bottomed frying pan or cast-iron skillet over a medium-high heat. Once hot, add the marinated chicken thighs in a single layer. You may need to do this in two batches to avoid overcrowding the pan.

Sear Both Sides: Cook the chicken for 6-8 minutes on the first side, without moving it, until a deep, dark crust forms. Flip the chicken and cook for another 5-7 minutes on the other side, or until cooked through. The internal temperature should reach 74°C according to the Food Standards Agency.

Rest and Chop: Transfer the cooked chicken to a chopping board and let it rest for 5 minutes. This is a crucial step to ensure the juices redistribute, making the meat tender. Once rested, roughly chop the chicken into small, bite-sized pieces. I find that this creates a better texture for tacos than simply slicing it.

Warm the Tortillas: While the chicken is resting, warm your tortillas. You can do this one by one in a dry frying pan for about 30 seconds per side, or wrap a stack of them in foil and place them in an oven preheated to 180°C (160°C fan) for 10 minutes.

Assemble Your Tacos: Now for the best part! Lay out the warm tortillas, and let everyone build their own. Start with a generous portion of the chopped chicken, top with the crunchy red cabbage slaw, a slice of avocado, a dollop of soured cream, and a sprinkle of fresh chilli if you like it spicy. Serve immediately with extra lime wedges on the side.