• Place the trimmed chicken thighs in a large mixing bowl. Drizzle with olive oil, then add the minced garlic, paprika, cumin, chili powder, oregano, cayenne, and salt. Mix thoroughly to ensure the chicken is fully coated with the seasoning blend.

Stovetop Method:

• Warm a heavy-bottomed or cast-iron skillet over medium-high heat. Drizzle in a tablespoon of vegetable oil, ensuring the surface is coated. Sear the seasoned chicken for 4 to 5 minutes per side, or until the exterior is browned and the inside is fully cooked.

Grill Method:

• Preheat your grill to medium-high. Grill the chicken for 4 to 5 minutes on each side until a golden-brown crust forms and the meat is cooked through.

Slow Cooker Method:

• Place the seasoned chicken in the slow cooker. Cover and cook on high for 3 to 4 hours or on low for 6 to 7 hours. Adjust time based on the specific model of your slow cooker.

Instant Pot Method:

• Transfer the chicken to an electric pressure cooker. Secure the lid and ensure the valve is set to sealing. Cook on high pressure for 8 minutes, then quickly release the steam. Open the lid and confirm the chicken is fully cooked.
• Allow the cooked chicken to rest briefly, then use two forks or an electric mixer to shred it into fine strands. If any juices have accumulated during cooking, mix them back in to enhance moisture and flavor.
• If not serving immediately, switch the slow cooker or Instant Pot to the “warm” setting for up to 4 hours. When ready to serve, warm the tortillas and assemble the tacos by adding the shredded chicken and desired toppings.
• Leftover chicken may be stored in an airtight container in the refrigerator for up to one week.