Add the chicken thighs to a bowl along with the avocado oil, lime zest, lime juice, orange juice, garlic, cumin, chili powder, smoked paprika, oregano, salt, and black pepper. Toss until evenly coated.

Cover and refrigerate for at least 2 hours, or up to overnight.

Preheat a grill to medium-high heat. Grill the chicken for 5–6 minutes per side, until charred and the internal temperature reaches 165°F.

If cooking indoors, heat a grill pan or cast iron skillet over medium-high heat with a small amount of oil. Cook the chicken for 5–6 minutes per side until browned and cooked through.

Let the chicken rest for 5 minutes, then slice thinly against the grain or chop into bite-sized pieces.

Toss the sliced chicken with a spoonful of its own juices and a squeeze of fresh lime.

Warm the tortillas, then assemble with lime crema, chicken, slaw, and desired toppings.