Combine all marinade ingredients in a bowl or zip-lock bag. Add chicken thighs and toss to coat thoroughly. Marinate at least 20 minutes at room temperature or up to 4 hours refrigerated.

Whisk together all lime crema ingredients in a small bowl. Refrigerate until ready to serve.

Heat a grill pan or cast iron skillet over medium-high heat until very hot — the pan needs to be properly hot for a good char.

Remove chicken from marinade shaking off any excess. Cook without moving for 5 to 6 minutes until deep golden and slightly charred. Flip once and cook 4 to 5 minutes until cooked through at 165 degrees F.

Rest 5 minutes then slice thinly against the grain — this is essential for tender rather than stringy chicken.

Warm tortillas over a gas flame or in a dry skillet until pliable and slightly charred. Build tacos with sliced chicken, purple cabbage, avocado slices, a drizzle of lime crema, fresh cilantro, and a generous squeeze of lime.