Ingredients

• For the pickled onions:
• 1 red onion, thinly sliced
• 1/2 cup apple cider vinegar
• 1/2 cup water
• 1 tablespoon sugar
• 1 teaspoon salt
• For the chicken:
• 1 lb boneless, skinless chicken thighs
• 1 tablespoon olive oil
• 1 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon cumin
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• For the hot honey:
• 1/4 cup honey
• 1 tablespoon hot sauce (such as sriracha)
• 1/2 teaspoon red pepper flakes
• For serving:
• 8 small corn tortillas
• 1/2 cup shredded lettuce
• 1/4 cup crumbled cotija cheese
• 1/4 cup fresh cilantro leaves
• Lime wedges

Instructions

1. 1. Prepare the pickled onions: In a small bowl, combine sliced red onion, apple cider vinegar, water, sugar, and salt. Stir well and let sit for at least 30 minutes, or cover and refrigerate for up to 2 hours.
2. 2. Make the hot honey: In a small bowl, whisk together honey, hot sauce, and red pepper flakes. Set aside.
3. 3. Season the chicken: Pat chicken thighs dry with paper towels. In a bowl, mix olive oil, smoked paprika, garlic powder, cumin, salt, and black pepper. Rub the mixture all over the chicken.
4. 4. Cook the chicken: Heat a grill pan or skillet over medium-high heat. Cook chicken thighs for 5-6 minutes per side until internal temperature reaches 165°F (74°C). Transfer to a cutting board and let rest 5 minutes, then slice into strips.
5. 5. Warm the tortillas: In a dry skillet over medium heat, warm each tortilla for about 30 seconds per side until pliable.
6. 6. Assemble tacos: Place a few slices of chicken on each tortilla. Drizzle with hot honey, top with pickled onions, shredded lettuce, cotija cheese, and fresh cilantro. Serve with lime wedges.