Choose the best quality poultry you can for this recipe—we like free-range organic birds whenever possible, but kosher chicken makes a good runner up. We cooked skin-on chicken thighs in a hot cast iron skillet until the skin was ultra crispy and the meat was just cooked through. The skin not only keeps the meat moist, but takes on a chip-like consistency that we think you’ll be adding to your tacos from here on out. If you can’t find boneless skin-on chicken thighs, you can remove the bones yourself. Just use a sharp paring knife to separate the bone from the meat. And don’t worry, your stomach can’t tell if it’s not perfect.