Marinate the Chicken: In a medium mixing bowl, combine the diced chicken thighs with the olive oil, lime juice, smoked paprika, ground cumin, garlic powder, onion powder, dried oregano, chipotle paste (if using), salt, and pepper. Stir everything together until the chicken is thoroughly coated. Set aside to marinate for at least 20 minutes at room temperature, or up to 4 hours in the fridge.

Prepare the Toppings: While the chicken marinates, it’s the perfect time to get your toppings ready. Finely dice the red onion, roughly chop the coriander, slice the radishes, and dice the avocado. Place each in a separate small bowl. This makes assembly much easier later on.

Cook the Chicken: Place a large frying pan or cast-iron skillet over a medium-high heat. Once hot, add the marinated chicken to the pan in a single layer. It's important not to overcrowd the pan, so cook in two batches if necessary.

Sear for Flavour: Cook the chicken for 4-5 minutes without moving it, allowing it to develop a deep brown crust. Then, stir and continue to cook for another 4-5 minutes, until the chicken is cooked through and nicely charred in places. What works best for me is using a spatula to scrape up any flavourful browned bits from the bottom of the pan.

Warm the Tortillas: While the chicken cooks, warm your corn tortillas. You can wrap them in foil and place them in an oven preheated to 180°C (160°C Fan) for about 10 minutes. Alternatively, you can warm them one by one in a dry frying pan for about 30 seconds per side, until soft and pliable.

Assemble Your Tacos: To assemble, lay a warm tortilla flat and top it with a generous spoonful of the cooked chicken. Add a sprinkle of diced red onion, chopped coriander, a few pieces of avocado, and a crumble of cotija or feta cheese. Finish with a couple of radish slices and serve immediately with extra lime wedges on the side.