Sheet Pan Chicken Taco Lettuce Boats

Preheat the oven to 425°F (425°F) and line a sheet pan with parchment paper.

In a bowl, toss the chopped chicken thighs with taco seasoning, garlic powder, smoked paprika, and the juice of one lime until evenly coated.

Spread the seasoned chicken in an even layer on one half of the prepared sheet pan; no additional oil is needed.

Bake the chicken for 10 minutes.

Meanwhile, in another bowl, combine the shaved corn kernels and diced purple onion with olive oil, chili powder, and salt; toss to coat.

Remove the pan from the oven, push the partially cooked chicken to one side, and spread the corn mixture onto the empty side of the pan.

Return the pan to the oven and bake for an additional 10 minutes, then switch to broil for the final 3 minutes to crisp the chicken edges and char the corn.

Take the pan out, squeeze the juice of ½–1 lime over the corn, and sprinkle the corn with queso fresco and chopped cilantro.

To serve, separate lettuce leaves, place a portion of the chicken and street corn into each leaf, then top with diced avocado, pico de gallo, jalapeño slices, a drizzle of crema or Greek yogurt, and extra cilantro.