Blowhard, Esq. writes:

Ingredients:

1 batch of green chile seasoning mix, recipe below
1 1/2 to 2 pounds boneless, skinless chicken (breasts, thighs, or some mix of the two)
1 package of corn tortillas
1 small red onion
1 bunch of cilantro
Extra virgin olive oil

Green chile seasoning:
1 Tbs New Mexico green chile powder
1/4 tsp garlic powder
1/4 tsp onion powder
1/4 tsp red pepper
1/4 tsp oregano
1/2 tsp paprika
1 1/2 tsp cumin
1 tsp salt
1 tsp pepper

Directions:

1. Rinse the chicken and pat it dry with paper towels. Coat the chicken with olive oil and the green chile seasoning mix. Grill until done. If you don’t have a grill, preheat the oven to 350, line a rimmed baking sheet with foil, and bake for approximately 20-25 minutes, until the juices run clear. (Check after 20 minutes.) Let the chicken rest about 15 minutes before cubing.
2. Dice the red onion and chop some cilantro.
3. Heat up the tortillas. I like to put them right on a burner so they blacken a little or you can heat them in a cast iron skillet. You can use one or two tortillas per taco, up to you.
4. Spoon some chicken onto each tortilla, top with the onion, cilantro, and your favorite hot sauce or salsa.