In a bowl, combine chili powder, cumin, smoked paprika, garlic powder, salt, and pepper.

Rub the chicken thighs with olive oil and then coat evenly with the spice mixture.

Heat a skillet over medium-high heat and cook chicken thighs for about 5-7 minutes per side or until fully cooked and slightly charred.

Remove chicken from skillet and let rest for a few minutes before slicing into thin strips.

Warm the corn tortillas in the skillet or on a griddle until pliable.

Assemble the tacos by placing sliced chicken on each tortilla, then topping with chopped onion, cilantro, and a squeeze of lime.

Serve with your favorite salsa and additional lime wedges on the side.