Simple Chicken Tacos

Heat Grapeseed Oil (1/2 Tbsp) in a large skillet over medium heat until hot and shimmering but not smoking, about 2 minutes.

Add Onion (1) and cook, stirring occasionally, until softened, about 4 minutes.

Add Garlic (3 cloves) , Chili Powder (2 Tbsp) , Ground Cumin (1 tsp) , and Salt (1/2 tsp) ; cook, stirring constantly, until fragrant, about 1 minute.

Add Chicken Thighs (1 lb) and cook, stirring occasionally, until it is no longer pink, about 5 minutes.

Add Canned Crushed Tomatoes (1/2 cup) , Water (1/2 cup) , Granulated Sugar (1 tsp) and Apple Cider Vinegar (1/2 Tbsp) ; bring to simmer.

Reduce heat to medium-low and simmer, uncovered, stirring frequently, until liquid has reduced and thickened, about 10 minutes. Taste, and adjust seasonings with Kosher Salt and Freshly Ground Black Pepper (to taste) .

Wrap Tortillas (as needed) in foil, and place in a 350 degrees F oven for 15 minutes or until warm.

Remove from oven, and transfer to tea towel to keep warm. Place chicken, Shredded Cheddar Cheese (to taste) , Romaine Lettuce (to taste) , Salsa (to taste) , Sour Cream (to taste) , and Avocados (to taste) in bowls. Assemble as desired.