In a bowl, whisk together 2 tbsp olive oil, 1 tbsp freshly squeezed lime juice, 1 tsp ground cumin, 1 tsp chili powder, 1 tsp garlic powder, 1 tsp salt, and 1/2 tsp black pepper.

Add 1 lb of boneless, skinless chicken thighs (or breasts) to the mixture and marinate for at least 15 minutes for maximum flavor.

Heat a skillet or grill over medium-high heat.

Cook the marinated chicken for about 6-7 minutes on each side until fully cooked and golden brown.

Remove from heat and let it rest for a few minutes to retain its juiciness.

Once cooled slightly, chop the cooked chicken into bite-sized pieces that will fit perfectly into your tacos.

On a skillet, warm 8 small corn tortillas for about 30 seconds on each side until they become pliable and slightly toasted.

Place a generous portion of the chopped chicken on each tortilla, allowing that savory flavor to shine through in every bite.

Sprinkle with 1 cup of shredded cabbage, followed by 1/2 cup of chopped fresh cilantro and 1/2 cup of diced onion to add freshness and crunch.

Drizzle your choice of salsa (about 1 cup) over the toppings and add sliced avocado to create a creamy balance.

Serve immediately and enjoy these delightful Chicken Street Tacos!