1-Make the Marinade: In a mixing bowl or liquid measuring cup, whisk together the 1/3 cup olive oil, 3 tablespoons lime juice, 1 tablespoon garlic, 2 teaspoons ancho chili powder, 1 1/2 teaspoons cumin, 1/2 teaspoon coriander, a few dashes cayenne pepper, 1 teaspoon salt, and 1 teaspoon freshly ground black pepper.

2-Marinate the Chicken: Place 2 lbs of trimmed large boneless, skinless chicken thighs in a gallon-size resealable bag. Pour the marinade over the chicken, add 1/2 cup roughly chopped cilantro, then seal the bag, removing excess air. Rub the marinade onto the chicken and refrigerate for at least 1 hour and up to 6 hours for more marinade ideas.

3-Preheat Oven and Prepare Pan: Preheat your oven to 425°F (220°C). Brush a rimmed, preferably dark-coated, 18 by 13-inch baking sheet with 1 tablespoon olive oil.

4-Roast the Chicken: Remove the chicken from the marinade and arrange the pieces evenly spaced on the prepared baking sheet. Roast for 30 to 40 minutes, until cooked through and golden brown.

5-Rest and Cut: Let the roasted chicken rest for 2 minutes, then cut into small strips or cubes.

6-Serve: Warm 10 six-inch corn tortillas and serve the chicken inside with toppings like shredded lettuce, Mexican cheese, diced tomatoes or pico de gallo, diced avocados or guacamole, Mexican crema or sour cream, and Mexican hot sauce.