2 lbs boneless, skinless chicken thighs, chopped

2 tbsp olive oil

2 tsp chili powder

1½ tsp ground cumin

1½ tsp smoked paprika

1 tsp garlic powder

1 tsp onion powder

1½ tsp kosher salt

½ tsp black pepper

Juice of ½ lime

10 small flour tortillas

2 cups shredded quesadilla cheese

½ cup sour cream

½ cup mayonnaise

1 jalapeño

½ cup fresh cilantro

2 garlic cloves

½ tsp ground cumin

½ tsp garlic powder

½ tsp kosher salt

Water, as needed to thin

Toss the chopped chicken thighs with olive oil, chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, pepper, and lime juice until evenly coated.

Heat a skillet over medium-high heat. Cook the chicken in batches for about 6–8 minutes, until golden and cooked through to 165°F.

Blend sour cream, mayo, jalapeño, cilantro, garlic, lime juice, cumin, garlic powder, and salt until silky smooth. Add a splash of water to reach your favorite drizzling consistency.

Preheat your oven to 400°F. Place cheese, seasoned chicken, and another sprinkle of cheese on one half of each tortilla. Fold and arrange on a parchment-lined baking sheet.

Bake for 12–16 minutes, flipping halfway through, until the tortillas turn golden and crisp and the cheese is beautifully melted.

Arrange the tacos on a big platter, set out that jalapeño-lime sauce, add a few lime wedges and fresh cilantro, and let your BFFs dig in!