Prepare Marinade: In a medium bowl, combine chipotle powder, paprika, cumin, garlic powder, onion powder, kosher salt, oregano, and half the olive oil. Mix well until smooth, then add boneless, skinless chicken thighs, making sure they are evenly coated. Let the chicken marinate for at least 30 minutes in the refrigerator.

Preheat Oven: While the chicken marinates, preheat your oven to 425°F (220°C). Prepare a baking sheet lined with parchment paper for easy cleanup.

Prepare Veggies: Chop bell peppers and red onion into bite-sized pieces. Drizzle the remaining olive oil over them along with a sprinkle of salt and any leftover marinade. Toss until well coated.

Roast: Spread the marinated chicken on one side of the baking sheet and the veggies on the other. Roast for about 15 minutes, until the chicken reaches an internal temperature of 165°F (74°C).

Chop Chicken: Remove the chicken from the oven and let cool for a few minutes. Chop the chicken into bite-sized pieces.

Make Corn Mixture: In a bowl, combine Greek yogurt, fresh lime juice, salt, and spices. Add fire-roasted corn and stir until mixed.

Assemble Tacos: Warm almond flour tortillas. Layer the roasted chicken and veggies, then spoon the corn mixture on top.

Garnish and Serve: Finish with cotija cheese, fresh cilantro or parsley, jalapeños, and lime juice. Serve immediately.