For the tortillas: Wrap tortillas in foil, or place in a tortilla warmer or similar dish, and place in a 350-degree oven.
For the onions: Combine red onion, red wine vinegar, 1 tablespoon of water, 1/2 teaspoon kosher salt, and 1/4 teaspoon granulated sugar and set aside to begin to pickle. However, my new favorite trick is to place this bowl in the microwave for 10 to 15 seconds (just until the liquid gets hot), and then leave it aside to cool while you make everything else. The onions become pink and pickled much faster.
For the cabbage: I’m not going to bore us with cabbage-slicing directions. I just wanted to mention that I bought this peeler a couple years ago and I love it for rendering cabbage into a fluffy pile of lettuce, with ease.
Now, make your chicken: Combine the salt, cumin, chili powder, paprika, and pepper in a small bowl. Spread chicken thighs out on a tray and sprinkle each side of the cutlets lightly with the seasoning.
Heat a large skillet over medium-high heat until very hot, then add 2 to 3 tablespoons of olive oil. Once the oil is hot, arrange chicken in one layer and cook until browned underneath, about 4 to 5 minutes. Flip chicken, and cook until browned on the second side. Don’t worry if it’s not cooked through. Transfer chicken briefly to a plate.
In the empty skillet, add garlic and cook for a minute, until it turns golden. Add broth and use it to scrape any stuck bits off the pan. It will quickly come to a simmer. Return the chicken and any juices that have collected to the pan, reduce the heat to medium, and cook chicken in the broth for 3 to 4 minutes, until the broth has reduced to a thin puddle. Turn heat off. You can either shred the chicken in the pan with two forks or use the edge of your spatula to cut it into bite-sized pieces, stirring it around in any liquid left.
Assemble your tacos: Pile each warm tortilla with shredded chicken, any juices left in the pan, and all of the toppings. Inhale. Repeat again every week.
