Preheat the oven to 400°F. Line a baking sheet with parchment paper.

In a bowl, combine olive oil, chili powder, cumin, garlic powder, onion powder, salt, and pepper. Add the chicken thighs and coat them well with the seasoning mixture.

Place the seasoned chicken on the prepared baking sheet and roast in the oven for 25-30 minutes, or until cooked through and crispy on the outside. Let it rest for a few minutes before slicing.

While the chicken is cooking, roast the poblano peppers directly over a gas flame or under a broiler until charred on all sides. Once charred, place them in a bowl and cover with plastic wrap for about 10 minutes to steam. Peel off the skin, remove the seeds, and slice into strips.

For the avocado-jalapeño salsa, combine the diced avocado, minced jalapeño, red onion, cilantro, lime juice, and salt in a bowl. Gently mix to combine.

To assemble the tacos, warm the corn tortillas in a skillet over medium heat for about 30 seconds on each side. Fill each tortilla with sliced chicken, roasted poblano strips, shredded lettuce, diced tomatoes, and a sprinkle of queso fresco.

Top each taco with a generous spoonful of avocado-jalapeño salsa. Serve immediately.