Place chicken thighs on a plate or in a dish. Sprinkle taco seasoning over the top and rub it all over the chicken with your hands. Let the chicken marinate for at least 15 minutes, or up to 24 hours in the fridge.

Heat a 12-inch saute pan over medium-high heat for at least 3 minutes. Add 1 tablespoon oil and swirl to coat. Carefully place chicken in the pan without crowding. Do not move or poke the chicken. Lower heat to medium and cook for 3 to 4 minutes.

Flip the chicken with tongs and immediately add 1 tablespoon butter to the pan, swirling as it melts. Cook on the second side for about 2 minutes, until deeply golden brown and a meat thermometer registers 160 degrees F. Remove to a cutting board and tent with foil. Repeat with remaining chicken.

Let the cooked chicken rest for a few minutes, then cut against the grain and shred into smaller pieces. Transfer to a serving bowl and squeeze the juice from 1 lime over the top. Add any pan drippings to the bowl.

Char the tortillas by setting a gas burner to medium-high heat. Place a corn tortilla over the open flame for 5 to 10 seconds per side until charred. Immediately place in a ziplock bag and seal to steam. If you don't have a gas stove, heat tortillas in a dry pan until warm, then follow the steaming step.

Assemble the tacos: Layer 1 or 2 steamed corn tortillas. Top with a generous amount of chicken and drippings. Add garnishes as desired such as Pico de Gallo, Mexican Crema, Queso Fresco, extra lime juice, sliced jalapeno, sliced radishes, and salsas.