Preparation

• In a bowl, toss the pounded chicken thighs with olive oil, smoked paprika, garlic powder, cumin, salt, and pepper.
• Heat a large, heavy skillet or cast-iron pan over medium-high heat. Place two or three seasoned chicken pieces in the hot pan, ensuring they do not overlap.
• Immediately place a piece of parchment paper over the chicken. Place a heavy, flat object (like another heavy pan or a foil-wrapped brick) on top of the parchment paper to press the chicken flat.
• Cook for 4 to 5 minutes until the bottom is deeply browned and crispy.
• Remove the weight and parchment paper. Flip the chicken and cook for another 3 to 4 minutes until cooked through and the second side is crispy. Remove chicken and set aside. Repeat with remaining chicken.
• While chicken cooks, prepare the crema: Blend avocado, sour cream or yogurt, lime juice, and salt until smooth. Add a teaspoon of water if the mixture is too thick.
• Warm the tortillas in a dry skillet or directly over a low gas flame until pliable and slightly charred.
• Roughly chop the smashed chicken pieces.
• Assemble the tacos: Layer the chopped smashed chicken onto the warm tortillas. Top with shredded cabbage, a drizzle of avocado crema, and fresh cilantro. Serve immediately with lime wedges.