Preheat the oven to 200 degrees or use an air fryer.
Marinate the 400 grams of chicken thighs with the Mexican spices and let it rest or do this a day in advance.
Bake the chicken thighs until cooked through and let them cool.
Finely chop all the ingredients for the spicy salsa salad, add olive oil, lime juice, mix and if you like it spicy, add red pepper and jalapeño.
Once the chicken thighs are not too hot, shred them with a fork or your hands.
Assemble the tacos with a bit of the salsa, the shredded chicken and the cheese. Put them back in the oven or air fryer until the cheese is melted.
Top with Mango or Sriracha Mayo and enjoy!
