Make the marinade: In a blender or small food processor, combine chipotle peppers, adobo sauce, cumin, smoked paprika, oregano, lime juice, garlic, vinegar, avocado oil, salt, and pepper. Blend until smooth and thick.

Prep the chicken: Pat chicken dry and place in a bowl or zip-top bag. Pour in the marinade and toss to coat evenly. Let it rest for at least 20 minutes, or up to 12 hours in the fridge for deeper flavor.

Mix the slaw: In a bowl, toss shredded cabbage with mayo, lime juice, and a pinch of salt. Set aside. It should be crisp and lightly dressed.

Cook the chicken: Heat a large skillet over medium-high and add a light drizzle of oil. Cook chicken thighs 5–6 minutes per side, or until browned with charred edges and cooked through. If using sliced breasts, stir-fry 6–8 minutes until done.

Rest and slice: Transfer cooked chicken to a cutting board. Rest 5 minutes, then slice or chop into bite-size pieces. Toss with any pan juices for extra flavor.

Warm the tortillas: Heat low-carb tortillas in a dry skillet for 20–30 seconds per side until pliable. For cheese shells, melt small circles of shredded cheese in a nonstick pan until bubbly and golden, then drape over a spoon handle to form a shell.

Assemble the tacos: Add a bed of slaw to each tortilla, pile on chipotle chicken, and top with avocado, red onion, and cilantro. Finish with a squeeze of lime and a dash of hot sauce if you like extra heat.

Serve: Plate immediately while warm and enjoy the contrast of spicy, creamy, crunchy, and fresh.