1
In a small bowl, whisk together the olive oil, lime juice, and minced garlic. Pour the mixture into a gallon-size zip-top bag, and add the thigh fillets. Seal the bag, pressing out any excess air, and turn the bag a couple of times to coat the thigh fillets evenly with marinade.
2
Lay the bag flat on a baking tray and marinate the chicken in the refrigerator for least 1 hour, up to 8 hours.
3
In a small bowl, stir together the chili powder, cumin, salt, pepper, and smoked paprika. Remove the chicken thighs from the marinade, and discard the excess marinade. Coat the thighs evenly on all sides with the spice mixture.
4
On the greased rack of a covered gas or charcoal grill, grill the chicken directly over medium heat for 4 to 5 minutes per side, turning once, or until done (at least 165°F) . Cover the chicken in foil and let it rest for 10 minutes before chopping it into bite-size pieces.
5
In a small bowl, stir together the olive oil, lime juice, and honey until smooth. Season to taste with salt and ground black pepper.
6
In a medium mixing bowl, combine the cabbage, radishes, onions, and chopped cilantro. Drizzle with the dressing and toss to coat evenly.
7
Fill warmed corn tortillas with the chopped chicken, and top with some of the Fresh Radish Slaw and crumbled cheese. Serve with sour cream, hot sauce, and lime wedges, if desired.
