In a large mixing bowl combine the olive oil, lime juice, spices, salt and pepper. Whisk well to combine.

To the marinade add in the diced chicken thighs.

Let this set for 30 minutes up to overnight.

When ready to cook, remove from the fridge and preheat a cast iron skillet.

Heat the skillet over medium high heat with a tablespoon of olive oil.

Add the diced onion and sauté for 2-3 minutes.

To the onions, add the diced chicken and don't stir it around immediately, just let it sit for 1 minute.

After 1 minute, stir the chicken around and continue to cook for another 5-6 minutes or until the internal temperature reaches 165 degrees.

Cover and remove from the heat. Let rest for 2-3 minutes.

When ready to serve, prep the cilantro lime cream by whisking together the juice of 1 lime, chopped cilantro, and sour cream. Add a pinch of salt to taste.

To the tortillas add a scoop of chicken and top with pico de Gallo and the cilantro lime cream. Enjoy!