In a mixing bowl, whisk together olive oil, lime juice, chili powder, smoked paprika, cumin, garlic powder, onion powder, oregano, cayenne, salt, and pepper until well combined. Add the chicken thighs, tossing them to ensure they're thoroughly coated in the flavorful marinade. Cover the bowl and allow the chicken to marinate in the refrigerator for at least 30 minutes, or for optimal flavor, overnight.

While the chicken is marinating, prepare the pickled onions. Slice a red onion thinly and set it aside. In a small saucepan, combine equal parts vinegar and water with a pinch of sugar and salt. Bring the mixture to a simmer over medium heat, stirring until the sugar is dissolved. Pour the hot liquid over the onions in a bowl and refrigerate them for at least 30 minutes.

After marinating, it's time to cook your chicken for the tacos. Heat a skillet over medium-high heat and add a drizzle of oil. Once hot, add the marinated chicken thighs in a single layer and cook for about 5-7 minutes per side until the internal temperature reaches 165°F. For grilling, preheat your grill and cook skewered chicken for approximately 8-10 minutes, then shred the chicken once fully cooked.

While the chicken is cooking, warm your corn tortillas to enhance their flavor and texture. Heat a non-stick skillet over medium heat and place the tortillas in the pan one at a time. Warm each tortilla for about 15-20 seconds per side until they are pliable and lightly toasted.

To assemble your Chicken Street Tacos, place a generous scoop of shredded chicken onto each warmed tortilla. Top with pickled onions, freshly chopped cilantro, and a squeeze of lime juice. Add your favorite salsa and any optional toppings like queso fresco, avocado, or radishes to enhance the flavor. Serve immediately and enjoy!