In a mixing bowl, whisk together the fresh lime juice, olive oil, minced garlic, cumin, chili powder, smoked paprika, dried oregano, salt, and pepper until well combined. Add the boneless, skinless chicken thighs, ensuring they are thoroughly coated in the marinade. Cover the bowl and refrigerate for at least 30 minutes, or preferably overnight.

Preheat a grill or skillet over medium-high heat. Once hot, place the marinated chicken thighs on the grill or skillet, cooking each side for approximately 5–7 minutes until a golden-brown crust forms and the internal temperature reaches 165°F (75°C).

After cooking, remove the chicken from the heat and let it rest on a cutting board for about 5 minutes. Slice the chicken into thin strips or bite-sized pieces.

While the chicken rests, warm small corn tortillas in a dry skillet over medium heat for 20–30 seconds on each side until soft and slightly charred.

To assemble your Chicken Street Tacos, place a generous portion of sliced chicken in the center of each tortilla. Top with chopped white onion and fresh cilantro, and squeeze fresh lime juice over the top. Add optional toppings if desired.