In a mixing bowl, combine olive oil, minced garlic, lime juice, ground cumin, chili powder, paprika, salt, and black pepper to create a flavorful marinade.

Coat chicken thighs in the marinade, ensuring each piece is well-covered. Let them marinate in the fridge for at least 30 minutes.

Mash the ripe avocados until creamy, then mix in lime juice, salt, black pepper, chopped red onion, minced jalapeño, chopped cilantro, and diced tomatoes.

Heat a skillet over medium-high heat, add olive oil, then add the marinated chicken. Cook until browned and cooked through, about 6-8 minutes per side.

Warm corn tortillas in a separate skillet for about 20 seconds on each side until soft.

Assemble tacos by placing sliced chicken on tortillas, adding a generous amount of guacamole, and a sprinkle of crumbled cheese.

Garnish with chopped cilantro and serve immediately with lime wedges.