1-Combine 2 teaspoons chili powder, half of the ¾ teaspoon kosher salt, ½ teaspoon garlic powder, ½ teaspoon onion powder, and ½ teaspoon cayenne pepper in a small bowl, then season the 1½ pounds of boneless, skinless chicken thighs evenly with this mixture.

2-Heat 1 tablespoon vegetable oil in a medium sauté pan or cast iron skillet over medium heat; cook the chicken until it’s done and lightly browned, which takes about 8 minutes total.

3-Remove the chicken, let it rest for 10 minutes, then chop it into bite-sized pieces.

4-In a separate bowl, mix 1½ cups diced yellow onion, ½ cup packed diced cilantro, 1 tablespoon diced jalapeño, the juice of one medium lime, and the remaining ¾ teaspoon kosher salt to create the onion salsa.

5-Warm two mini corn tortillas stacked together in a skillet or griddle over medium heat, flipping to heat both sides, and repeat until all 20 tortillas are warmed.

6-Assemble the tacos by topping the warmed tortillas with the chopped chicken and onion salsa, then serve with lime wedges on the side.