In a small bowl combine the cumin, salt, paprika, garlic powder, black pepper and cayenne. Mix together.
Add the chicken thighs to a medium bowl and drizzle with 1-2 tbsp. EVOO. Sprinkle the spice mixture in and toss to make sure everything is coated and covered.
Set aside, at room temperature, for 20 minutes.
Preheat your grill to 375°F. Clean and oil the grates.
Once hot add the chicken and cook 10 minutes per side, flipping halfway through, for a total of 20 minutes or until cooked through. Remove from grill and let rest for 5 minutes.
Add the tortillas to the grill and cook for 1-2 minutes on the first side. Flip and sprinkle the grilled side with a handful of shredded cheese.
Close the grill and cook for another 2 minutes or until the cheese is fully melted. Remove from grill.
Slice the chicken thighs into long strips. Place on top of the cheesy tortillas along with sliced avocado and cilantro leaves. Serve with lime wedges, salsa and hot sauce.
Recipe Courtesy of Megan Mitchell