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Boil the corn husks in water for about 30 minutes, or until they become pliable.

In a large bowl, combine the corn flour (Masa), paprika, salt, chili powder, and garlic powder.

Gradually add the chicken broth to the dry ingredients, mixing well until a smooth dough forms.

In a saucepan, heat the vegetable oil over medium heat. Add the bell peppers, onions, and garlic, and sauté until they become tender.

Add the chicken thighs to the pot, along with the salt, chili powder, ground cumin, ground cinnamon, black pepper, paprika, and cayenne. Stir well to coat the chicken with the spices.

Pour in the chicken broth and bring the mixture to a boil. Reduce the heat to low and let it simmer for about 1 to 1 ½ hours, or until the chicken is cooked through and tender.

Remove the chicken thighs from the pot and shred them using two forks. Return the shredded chicken to the pot and mix well with the remaining sauce.

Take a corn husk and spread about one tablespoon of the tamale dough onto it, spreading it into a thin layer.

Place about 1 tablespoon of the chicken filling onto the center of the dough.

Roll the corn husk tightly, enclosing the filling and dough, and secure the ends with kitchen twine.

Repeat with the remaining corn husks, tamale dough, and chicken filling.

Steam the tamales for about 1 to 1 ½ hours, or until the dough is cooked and firm.

Serve warm and enjoy!