Mix spices: In a small bowl, whisk together chili powder, cumin, paprika, oregano, garlic powder, 1 teaspoon salt, and 1/2 teaspoon pepper to create your taco seasoning.

Season chicken: Rub the seasoning mix all over the chicken thighs to coat them evenly.

Cook chicken: Heat the canola oil in a large skillet over medium-high heat. Add the chicken in batches to avoid overcrowding and cook until golden brown and the internal temperature reaches 165°F, about 4-5 minutes per side. Remove from heat and let it rest before dicing.

Assemble tacos: Fill the warmed tortillas with the diced chicken and top with pico de gallo, diced avocado, cilantro, and a squeeze of lime juice.