Marinate chicken thighs with the juice of 2 limes, minced red onion, cilantro, salt, pepper, and olive oil.
Cook on medium heat until golden and cooked through (until 165 degrees).
Take chicken off the heat and shred in a bowl.
Pour hot salsa into a low bowl.
Dip tortillas on both sides into salsa.
Assemble tacos with white rice, corn, onion, and shredded chicken.
Place tacos on a parchment lined baking sheet.
Top with black olives (optional), chilies (optional), lime wedges, and extra salsa.
Bake at 425 for about 10-15 minutes or until the tacos look crispy.
Grate cojita cheese over top, add extra cilantro and scallions.
