For the chicken

• 1 1/2 lbs skinless, boneless chicken thighs
• 1 chile in adobo sauce, diced
• 1 Tbsp smoked paprika
• 1 Tbsp garlic powder
• 1 Tbsp dried oregano
• 1/2 tsp kosher salt
• Freshly ground pepper

For the slaw

• 1 1/2 cups shredded purple cabbage (I by pre-shredded to save time and use the rest in salads)
• 2 green onions, thinly sliced
• 1/2 medium red bell pepper thinly sliced
• Juice and zest of 1 lime
• 2 tsp olive oil
• 1/2 tsp honey
• Salt and pepper, to taste

For the guacamole

• 2 very ripe medium avocados
• 2 Tbsp chopped red or white onion
• Juice of 1 lime
• 1/2 tsp flakey sea salt
• Freshly ground pepper, to taste

For the tacos

• 12 4-inch tortillas