Bone-in flavor without the fuss: chicken thighs get rubbed with warm cumin, coriander, and smoked paprika, then seared in olive oil until deeply golden and juicy inside. Toasted pepitas add a nutty crunch that plays beautifully against the tender, spiced chicken, while a bright lime crema ties everything together with a cool, tangy finish. Warm corn tortillas keep things simple and wholesome, letting fresh cilantro, sliced red onion, and a squeeze of lime do the rest of the talking. It's the kind of weeknight dinner built on olive oil, lean protein, herbs, and citrus that fits naturally into a Mediterranean-style way of eating. Quick to pull together yet layered with flavor, these tacos are an easy way to bring that sunny, plant-forward approach to your table any night of the week.
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In a small bowl, combine the cumin, coriander, smoked paprika, 1/2 tsp kosher 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 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 and releases easily from the pan.
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