In a medium saucepan on medium heat, add Tomato Paste (1 tablespoon), Garlic (1 clove), Smoked Paprika (1 tablespoon), Honey (2 tablespoon), Olive Oil (2 tablespoon), Salt (to taste) and Water (1 1/2 cup).
Arrange Boneless, Skinless Chicken Thigh (1 kilogram) across the bottom of the pan. Bring to a boil. Simmer for 45 minutes, or until chicken is cooked through.
Transfer the chicken to a large bowl. Using two forks, shred the chicken into small pieces. Return to pan.
Bring the chicken mixture to a boil and simmer for another 5-10 minutes, or until the sauce has thickened.
Fill each Hard Taco Shell (20) with chicken. Top with Guacamole (to taste), Sour Cream (to taste), Tomato (to taste) and Fresh Cilantro (to taste), or other toppings of your choice.