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. Whisk together until well blended.

Toss the boneless, skinless chicken thighs into the marinade, coating them evenly. Cover with plastic wrap and refrigerate for at least 30 minutes.

In a separate bowl, mash ripe avocados until smooth, then mix in lime juice, salt, and black pepper.

Fold in diced red onion, minced jalapeño, chopped cilantro, and diced tomato into the guacamole mixture.

Heat a skillet over medium-high heat. Add the marinated chicken thighs, searing for 6-8 minutes per side until browned and cooked through.

In a separate skillet, warm the corn tortillas over medium heat for about 20 seconds on each side.

To assemble, place a portion of the cooked chicken in each tortilla. Top with a spoonful of guacamole and crumbled cheese.

Serve with lime wedges on the side for squeezing over the tacos.