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Start by grating the Monterey Jack cheese, as freshly grated cheese melts better and helps achieve crispy edges on the tortillas.
Heat a skillet over medium heat and add the chicken thighs. Avoid overcrowding the pan; cook in batches if necessary to ensure the chicken browns instead of steaming.
For optimal crust, cook the chicken thighs whole. Once fully cooked, cut them into bite-sized pieces.
In the same skillet, place the tortillas and fill them with the blackened chicken and a generous amount of melted cheese.
Cook the tacos over medium heat, allowing the cheese to melt before the tortillas become too dark.
Prepare the peach salsa and avocado crema to top the tacos.
Store any leftover chicken, peach salsa, avocado crema, and tortillas in separate airtight containers in the refrigerator for up to 3 days.
To reheat, warm the chicken and then assemble the tacos, crisping them in a skillet for the best texture.