Chicken Tacos:

• 1 pound boneless skinless chicken thighs (cut into bite-sized pieces)
• 2 tablespoons olive oil
• 1 teaspoon smoked paprika
• 1 teaspoon ground cumin
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• Salt and pepper to taste
• 2 medium poblano peppers (roasted, peeled, and sliced)
• 8 small corn or flour tortillas
• 1/2 cup crumbled queso fresco
• 1/2 cup shredded cabbage or lettuce
• Fresh cilantro for garnish
• Lime wedges for serving

Avocado-Jalapeño Salsa:

• 1 ripe avocado
• 1 small jalapeño (seeded for less heat)
• 1/4 cup chopped fresh cilantro
• 2 tablespoons lime juice
• 2 tablespoons olive oil
• 1 clove garlic
• 2 tablespoons water (as needed for consistency)
• Salt to taste