In a medium bowl, combine the fresh lime juice, olive oil, minced garlic, cumin, chili powder, smoked paprika, oregano, salt, and pepper. Whisk until blended and add the boneless, skinless chicken thighs, making sure to toss each piece until well-coated. Cover and let the chicken marinate in the refrigerator for at least 30 minutes, or up to overnight, to absorb all those delightful flavors.

Preheat your grill or a large skillet over medium-high heat for about 5 minutes. Once hot, place the marinated chicken thighs on the grill or skillet, cooking them for 5-7 minutes per side. Look for a golden-brown char to develop and ensure the chicken is cooked through, reaching an internal temperature of 165°F.

Remove the chicken from the heat and transfer it to a cutting board. Allow it to rest for about 5 minutes—this helps the juices redistribute for maximum flavor. Once rested, slice the chicken into thin strips or small bite-sized pieces.

While the chicken is resting, warm your soft corn tortillas. In a dry skillet, heat each tortilla over medium heat for 20-30 seconds per side until they become warm and slightly charred.

Now it's time to assemble your Chicken Street Tacos! Place a generous portion of the sliced chicken inside each warm tortilla. Top with chopped white onions, fresh cilantro, and a squeeze of lime juice. Feel free to add any optional toppings you love!