Mix 1 tsp. of the chili powder, 1/2 tsp. of the cumin, 3/4 tsp. salt, and 1/2 tsp. pepper in a small bowl. Season the chicken on both sides with the spice rub. Heat 1 Tbs. of the oil in a 12-inch skillet over medium-high heat until hot. Cook the chicken without disturbing, except to flip, until both sides are browned and the chicken is firm to the touch, 3 to 4 minutes per side. If it browns too quickly, reduce the heat to medium. Transfer the thighs to a cutting board and let them cool slightly.
Meanwhile, heat the remaining 1 Tbs. oil in the skillet over medium-high heat. Add the onion, bell pepper, and 1/2 tsp. each salt and pepper and cook, stirring occasionally, just until the vegetables begin to soften, 3 to 4 minutes. Stir in the garlic and the remaining 3/4 tsp. cumin and 1/2 tsp. chili powder and cook until fragrant, about 30 seconds. Stir in the lime juice. Transfer to a bowl, cover loosely with foil, and keep warm.
Cut the thighs on the diagonal into thin slices, transfer to a plate, cover, and keep warm.
Heat the tortillas according to package directions. Fill each one with a few slices of the chicken and some of the onion mixture and cheese. Fold the filled tortillas and serve.
Serve with Black Bean & Corn Salad.
nutrition information (per serving):
30, Fat Calories
270, Saturated Fat
47, Monounsaturated Fat
48, Polyunsaturated Fat
Photo: Scott Phillips