Prep and brine-style seasoning: Pat the chicken thighs dry with paper towels (removes surface moisture so they brown instead of steam). In a small bowl combine 1 tsp smoked paprika, 1 tsp ground cumin, 1/2 tsp chili powder, 1/2 tsp dried oregano, 1 tsp kosher salt and 1/4 tsp black pepper. Rub this spice blend all over the chicken; the spices create a flavor crust during searing and the salt seasons the meat through.

Cube the potatoes and start a shallow par-cook: Cut the potatoes into 1/2-inch cubes for quick, even cooking. Place potato cubes in cold salted water, bring to a simmer and cook for 6 minutes until just tender but not falling apart. This par-cook speeds overall time and ensures the interior is tender while the stove-top browning produces crisp, golden edges.

Make the tomato-onion salsa while potatoes cook: Finely dice 3 tomatoes and half of the red onion (reserve the other half for cooking). Combine in a bowl with 2 tbsp chopped cilantro, the juice of 1 lime (about 2 tbsp), 1/4 tsp kosher salt and a pinch of black pepper. Letting the salsa sit for 10–15 minutes softens the onion’s bite and allows the lime to marry with the tomatoes for bright flavor.

Sear the chicken to build flavor: Heat 1 tbsp olive oil in a heavy skillet (cast-iron ideal) over medium-high heat until shimmering. Add the chicken thighs and sear 3–4 minutes per side until deeply golden (don’t move them too early — a good crust forms when they’re left undisturbed). The Maillard browning adds savory depth you can’t get from boiling.

Finish the chicken gently: Reduce heat to medium, add 1/4 cup water or low-sodium chicken broth and the minced garlic; cover and simmer 8–10 minutes until the chicken reaches 165°F (74°C) internal temperature and is easily shredded. The brief braise after searing keeps the chicken moist while infusing the spices into the meat.

Shred the chicken: Transfer chicken to a cutting board and let rest 5 minutes (rest preserves juices). Shred with two forks or chop finely and toss with any pan juices; keep warm. Using the cooking juices to finish the shredded chicken keeps it juicy and flavorful.

Crisp the par-cooked potatoes: Wipe the skillet clean, return to medium-high heat with the remaining 1 tbsp olive oil. Add the reserved half of the sliced/diced red onion and sauté 1–2 minutes to soften and sweeten. Add drained par-cooked potatoes, spread in a single layer and let them sit undisturbed 3–4 minutes to form a golden crust, then toss and brown another 2–3 minutes. Finish with 1/2 tsp kosher salt. Browning develops texture and a toasty flavor that complements the spiced chicken.

Combine chicken and potatoes: Return the shredded chicken to the skillet with the potatoes for 1–2 minutes to marry flavors and rewarm everything. Taste and adjust seasoning — the combined juices create a cohesive filling.

Warm the tortillas: Heat a separate dry skillet over medium-high heat. Warm each corn tortilla 20–30 seconds per side until pliable and slightly charred in spots. Warming makes the tortillas flexible and enhances corn flavor — you can also steam them briefly under a clean towel to keep them soft.

Assemble the tacos: Divide the potato-chicken mixture among 8 tortillas (about 2 tacos per person). Top generously with the tomato-onion salsa and a squeeze of fresh lime. Garnish with extra cilantro if desired. The bright salsa cuts through the richness of chicken and potatoes and gives the tacos balance.

Finish and serve: Serve immediately with lime wedges on the side for people to add more brightness. Encourage diners to fold and eat while warm — textures and contrasts are best right away.