Marinate the chicken

• In a large bowl, place the chicken thighs and season with the salt, black pepper, smoked paprika, parsley flakes, cumin, chili powder and chipotle pepper sauce.
• Add the lime juice, orange juice, crushed garlic, sliced onion, cilantro and olive oil, then mix everything together.
• Cover and let marinate in the fridge overnight, or for at least 1 hour.

Make the green salsa

• Fry the jalapeños, onion and garlic in a little oil until roasted and toasted.
• Blend the roasted vegetables with the cilantro, avocado, water and salt to taste until creamy and smooth, adding just enough water to blend.

Cook the chicken

• Heat oil in a large frying pan and fry the chicken thighs on each side until they have grill marks and are fully cooked through.
• Let the chicken rest, then chop it into small pieces.

Prepare the toppings

• Thinly slice half an onion and fry it until caramelized.
• Finely chop the remaining onion and the cilantro.

Fry the tortillas

• In the same pan used for the chicken, lightly fry the tortillas on both sides.

Assemble the tacos

• Top each tortilla with the chopped chicken, onion and cilantro, salsa and caramelized onions.
• Finish with a squeeze of lime and serve.