Simple Chicken Tacos

Method

1. Prep the fixings first. For the tortillas: wrap them in foil (or place in a tortilla warmer or similar dish) and put them in a 350°F (175°C) oven.
2. For the onions: combine the red onion, red wine vinegar, 1 tablespoon water, 1/2 teaspoon kosher salt and the sugar and set aside to pickle. To speed it up, microwave the bowl for 10 to 15 seconds, just until the liquid is hot, then leave it to cool while you make everything else.
3. Thinly slice or shave the cabbage, and roughly chop the cilantro.
4. Make the chicken: combine the remaining 1 teaspoon salt with the cumin, chili powder, paprika and plenty of black pepper. Spread the chicken thighs out on a tray and sprinkle each side lightly with the seasoning.
5. Heat a large skillet over medium-high heat until very hot, then add the olive oil. Once the oil is hot, arrange the chicken in one layer and cook until browned underneath, 4 to 5 minutes. Flip and cook until browned on the second side; it doesn't need to be cooked through yet. Transfer briefly to a plate.
6. In the empty skillet, cook the garlic for a minute until golden. Add the broth and scrape up any stuck bits. Return the chicken and its juices to the pan, reduce the heat to medium and cook for 3 to 4 minutes, until the broth has reduced to a thin puddle. Turn off the heat and shred the chicken with two forks (or cut into bite-sized pieces with your spatula), stirring it through any liquid left.
7. Assemble: pile each warm tortilla with chicken, any pan juices, pickled onions, cabbage, avocado, cilantro and hot sauce.