1½ lbs boneless, skinless chicken thighs

2 tbsp olive oil

1½ tsp chili powder

1 tsp cumin

1 tsp smoked paprika

1 tsp salt

½ tsp black pepper

2 cloves garlic, minced

2 tbsp cilantro (leaves & stems), chopped

2 poblano peppers, deseeded and diced

1 small white onion, thinly sliced

6–8 corn tortillas

2 cups Monterey Jack cheese, shredded

Cooking spray

Shredded lettuce & lime wedges, for serving

For the Avocado-Jalapeño Salsa:

1 large avocado

1 medium jalapeño, deseeded and chopped (leave seeds for extra heat)

½ cup water

¼ cup cilantro (leaves & stems), chopped

1 tbsp white vinegar

1 tsp salt