Trim any excess fat from the chicken thighs and cut them into bite-sized pieces (about ½-inch to ¾-inch cubes).

In a medium bowl, combine the lime juice, orange juice, olive oil, minced garlic, cumin, chili powder, smoked paprika, garlic powder, onion powder, dried oregano, salt, and black pepper. Stir well to combine all the flavors. If using, add a splash of chicken broth or extra orange juice.

Add the chicken pieces to the marinade, tossing to ensure every piece is coated. Cover the bowl and refrigerate for at least 30 minutes, ideally 2-4 hours, or overnight for maximum flavor.

Finely dice the white onion, roughly chop the fresh cilantro, and cut the limes into wedges. Have your favorite salsa ready.

Heat a large cast-iron skillet or heavy-bottomed pan over medium-high heat. Add a tablespoon of neutral oil to the pan.

Remove the chicken from the marinade (discard the leftover marinade) and add it to the hot skillet in a single layer. Cook for 3-5 minutes per side, or until golden brown and cooked through (internal temperature reaches 165°F / 74°C).

Transfer the chicken to a plate and loosely tent with foil. Let it rest for a few minutes while you warm the tortillas.

Heat a dry comal or cast-iron skillet over medium-high heat. Place one or two corn tortillas at a time directly on the hot surface and cook for about 20-30 seconds per side until soft and pliable.

As each tortilla is warmed, stack them and wrap them in a clean kitchen towel or place them in a tortilla warmer.

Grab your warmed tortillas, spoon a generous amount of the cooked chicken onto the center, sprinkle with diced onion and fresh cilantro, add a squeeze of lime juice and a dollop of salsa. Serve immediately.