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Preheat the oven to 200ºC/180ºC Fan/Gas Mark 6.
Place the chicken thighs in a bowl and add the ground cumin, sweet smoked paprika and olive oil, along with a pinch of salt and pepper. Mix well until all the chicken is well coated.
Place the chicken thighs on a baking tray and bake in the oven for 20-25 minutes, until cooked through and the juices run clear. Put to one side, then prepare the other ingredients.
Warm the tortillas in a dry frying pan, then peel and slice the avocado.
Once the chicken has cooled down, shred the meat off the bones and stir through any juices from the baking tray.
Serve the chicken in a warm tortilla, topped with the sliced avocado, radishes and fresh coriander. Finish with a squeeze of lime juice.