In a bowl, combine olive oil, chili powder, cumin, garlic powder, onion powder, salt, and pepper.
Add the chicken thighs to the bowl and coat evenly with the spice mixture.
Preheat a grill or skillet over medium-high heat.
Cook the chicken thighs for about 6-7 minutes per side or until fully cooked.
Remove the chicken from the heat and let it rest for a few minutes.
Slice the chicken into thin strips.
Warm the corn tortillas on the grill or in a skillet for about 30 seconds on each side.
Assemble the tacos by placing sliced chicken on each tortilla.
Top with fresh cilantro and a squeeze of lime juice.
Serve immediately with lime wedges on the side.