Instructions:

• Start by placing the boneless, skinless chicken thighs in a mixing bowl. Drizzle with olive oil and sprinkle with smoked paprika, salt, pepper, cumin, chili powder, and garlic powder. Toss everything together until the chicken is evenly coated in the spice mix.
• In a large skillet, heat a tablespoon of olive oil over medium heat. Add the sliced sweet onion and sauté until they become soft and translucent, about 5-7 minutes. Remove the onions from the skillet and set aside.
• In the same skillet, add the seasoned chicken thighs. Cook for about 6-7 minutes on each side, or until the chicken is golden brown and cooked through. The internal temperature should reach 165°F (75°C). Once done, remove the chicken from the skillet and let it rest for a few minutes before slicing it into strips.
• In the same skillet, melt the unsalted butter over medium heat. Add the diced jalapeño and minced garlic, sautéing until fragrant, about 1-2 minutes. Sprinkle in the flour, stirring constantly for about a minute. Gradually whisk in the milk until the mixture is smooth and begins to thicken. Stir in the crumbled goat cheese until melted and creamy.
• Warm the corn or flour tortillas in a dry skillet or microwave. Layer the sliced chicken, sautéed onions, chopped tomatoes, sliced avocado, and sliced red onion onto each tortilla. Drizzle the spicy goat cheese queso over the top and finish with extra goat cheese and lime wedges.