1-First, season the chicken thighs with 2 teaspoons chili powder, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon cayenne, and 1/2 teaspoon of the kosher salt.

2-Heat 1 tablespoon of vegetable oil in a skillet over medium heat and cook the chicken for about 8 minutes until it’s browned and fully cooked.

3-After cooking, let the chicken rest for 10 minutes, then chop it into bite-sized pieces for easy eating.

4-While the chicken rests, mix the onion salsa by combining 1 1/2 cups diced yellow onion, 1/2 packed cup diced cilantro, 1 tablespoon diced jalapeño, juice from one medium lime, and the remaining 1/4 teaspoon salt in a bowl.

5-Next, warm 20 mini corn tortillas by stacking two together and heating them on both sides in a skillet.

6-For the final assembly, top each pair of warmed tortillas with the chopped chicken and a spoonful of the onion salsa for a fresh contrast.

7-Serve your tacos right away with lime wedges on the side for an extra squeeze of flavor.