• In a glass bowl, add about 3 tablespoons of avocado oil, lime juice, taco seasoning, and brown sugar. Whisk together, then add the chicken and toss with tongs until everything is well coated. Cover with plastic wrap and marinate in the fridge for at least 1 hour, or up to 24 hours.
• Once marinated, remove the chicken from the fridge and let it come to room temperature for about 30 minutes.
• Heat a cast-iron skillet over medium high heat until it starts to smoke, then add 2 tablespoons of avocado oil. Remove the chicken from the marinade with tongs, shaking it gently to remove any excess. Add the chicken thighs to the hot skillet, leaving a little space between the pieces of meat, and continue to cook until the underside of the chicken is golden brown.
• Using tongs, flip the chicken over and continue to cook until golden brown and a thermometer inserted into the thickest spot reads 165 degrees F.
• Remove the chicken from the heat and let it sit for about 5 minutes, then slice into small pieces.

How to Make Chicken Quesadillas

• In a large skillet over medium heat, add 2 tablespoons of canola oil. Place a tortilla in the pan, sprinkle a small handful of shredded cheese over the tortilla, then add a couple tablespoons of diced cooked chicken, a dollop of salsa, and dollop of sour cream.
• Fold the tortilla in half and cook for about 2-4 minutes per side, or until the tortilla is golden and crispy and the cheese is melted. Continue the process with the rest of the tortillas, cooking 1-2 at a time.
• Serve warm with sour cream, salsa, and guacamole on the side. Enjoy!