Season chicken thighs with chili powder, cumin, paprika, salt, and pepper. Let marinate for at least 15 minutes.

Mash avocados with lime juice and salt to make fresh guacamole. Set aside.

Dice onion finely, chop cilantro, crumble cheese, and cut lime into wedges.

Cook seasoned chicken in a hot skillet for 6-8 minutes per side until charred and cooked through.

Warm corn tortillas on a dry skillet or over open flame until pliable and lightly charred.

Slice chicken and fill tortillas with meat, guacamole, onions, cilantro, and cheese. Serve immediately.