Into a hot pan, add Vegetable Oil (4 tablespoon). Add Boneless, Skinless Chicken Thigh (5). Season with Kosher Salt (1/2 teaspoon). Cook over medium heat for 4 minutes, then remove with a slotted spoon.
Into the same pan, add deveined and tail removed Shrimp (12 ounce). Cook for 3-4 minutes. Remove with a slotted spoon.
Add Vegetable Oil (3 tablespoon) and Onion (1). Cook for 1 minute.
Add Red Bell Pepper (1) and Yellow Bell Pepper (1). Cook for 1 minute or until tender.
Add Garlic (1 clove). Cook for 30 seconds.
Add chicken and shrimp back into the pan.
Add Chili Powder (1 tablespoon), Smoked Paprika (1/2 tablespoon), Onion Powder (2 teaspoon), Water (1/4 cup), Salt (1 teaspoon), Ground Black Pepper (1 teaspoon), Fresh Cilantro (1 tablespoon), and Ground Cumin (1 teaspoon). Stir to combine.
Add Corn Starch (1 tablespoon), Jarred Diced Pimentos (2 tablespoon), Cherry Tomato (1/2 pint), and Crushed Red Pepper Flakes (1/4 teaspoon). Cook over low-medium heat for 2 minutes.
To assemble, spoon mixture onto Flour Tortilla (to taste) layered with Fresh Spinach (to taste). Spoon Salsa Verde (to taste) over top and drizzle with Lime Juice (to taste).