Clean your chicken thighs, drain any excess water, and place in a mixing bowl. Add the lime juice, adobo seasoning, Goya packet, black pepper, salt, onion powder and garlic powder to the chicken. Mix them well and let marinate for an hour.
Dice you onion and cilantro then put to the side. (If you didn’t purchase the already shredded Mexican cheese you can shred the cheese and put to the side
Once the chicken has marinated, on a high heat, add your olive oil to the pan. (I recommend a cast iron skillet for the best char/taste). When the pan is really hot, sear no more than 2-3 chicken thighs on each side for 5-8 minutes per side or until completely cooked through. You don’t want to overcrowd the pan or it won’t be hot enough to sear.
Place your finished chicken thighs on a cutting board to rest. Using the same pan from the chicken, add your diced onions, stir frequently until translucent but be careful not to burn them. (You don’t have to clean the pan after the chicken because that’s flavor!)
In a clean pan, place one of your tortillas in the pan on medium low heat. Let it slightly toast for a minute or two.
While the tortilla toasts cut your chicken thighs into 1 inch pieces. Flip your tortilla in the pan, add a handful of cheese, 1/4 of your chicken pieces, grilled onion and cilantro on top of the tortilla.
Once the other side of the tortilla has toasted add your second tortilla to the pan to toast. Once it has toasted place the toasted side on top of your first tortilla with the ingredients and flip to toast the last side of the second tortilla.
Toast until the cheese inside has melted to your desired consistency. Set to the side and let it rest for a minute or two.
Cut into four pieces and enjoy!