2 chicken thighs bone-in, skin-on (4 oz each)
Kosher salt and pepper
1 teaspoon garlic chopped
1 teaspoon thyme leaves fresh
1/2 teaspoon rosemary leaves
2 tablespoons canola oil
1/2 teaspoon red pepper flakes
1/2 teaspoon chili powder
1/2 red onion chopped and divided
1 cucumber peeled and chopped
1/2 can chopped tomatoes drained (14.5 oz)
1 tablespoon cilantro fresh, chopped
8 crispy taco shells
1 cup cabbage shredded
2 tablespoons sour cream
Season chicken with salt and pepper. Place in a small saucepan, skin side down. Add garlic, thyme, rosemary, and water to just cover. Place over medium-high heat and bring to a boil. Reduce to a very low simmer, cover tightly, and simmer until chicken can easily be pulled apart with a fork; start checking at 30 minutes and replenish water if pan boils dry. Remove chicken from pan and let cool, then pull into shreds.
In a skillet, heat oil over medium. Add pepper fakes, chili powder, and half the onion and cook for 5 minutes, or until onion is soft. Add chicken and cook 5 minutes.
For the salsa, in a bowl, mix together cucumber, tomatoes, remaining onion, cilantro, and salt and pepper to taste.
Spoon chicken mixture into taco shells and top with salsa, cabbage, and sour cream.