Juicy chicken thighs get rubbed with a smoky blend of chili powder, cumin, and smoked paprika, then seared in olive oil until deeply golden and cooked through — simple, whole-food flavor built right into the pan. A bright, fresh pico de gallo of diced tomatoes, onion, jalapeño, cilantro, and lime juice adds acidity and crunch, while crisp shredded cabbage brings texture to every bite. Warmed corn tortillas keep things light and grain-forward, and a few extra lime wedges or avocado slices on the side round out the plate with good fats and freshness. This one leans on lean protein, olive oil, and produce-packed toppings rather than anything heavy or processed, making it an easy, satisfying dinner to build a Mediterranean-style rotation around. It's the kind of taco night that feels indulgent but is genuinely built for balanced, everyday eating.
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In a small bowl, combine the chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, and black pepper. Pat the chicken thighs dry with paper towels, then rub the spice mixture evenly over both sides of each thigh.
Heat the olive oil in a large (12-inch) skillet over medium-high heat until shimmering. Add the chicken thighs in a single layer and cook undisturbed for 5–6 minutes, until the underside is deep golden brown and releases easily from the pan.
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