Marinate the chicken

• Place the diced chicken thighs in a bowl with the chili powder, smoked paprika, ground cumin, garlic powder, onion powder, salt, black pepper, adobo sauce and a little avocado oil.
• Mix well to coat, cover and refrigerate.

Make the pico de gallo

• Combine the diced tomatoes, red onion, garlic and chopped cilantro in a bowl.
• Squeeze in the lime juice using tongs, then season with salt and black pepper and mix.

Make the avocado crema

• Mash the ripe avocados in a bowl.
• Stir in the ranch dip seasoning, sour cream and lime juice until creamy.

Cook the chicken

• Heat a little avocado oil in a frying pan and add the marinated chicken.
• Let it cook on one side without moving so a crust forms, then stir and finish cooking.

Assemble the tacos

• Warm the tortillas and fill with the chicken, Colby Jack and pepper Jack cheese, pico de gallo and avocado crema.
• Garnish with cilantro and serve.