Clean the chicken thighs and place them in a large mixing bowl. Combine orange juice, lime juice, minced garlic, diced jalapeno, chopped cilantro, olive oil, chili powder, oregano, cumin, salt, and pepper. Mix well and marinate for at least 30 minutes or up to 8 hours.

Preheat your oven to 400°F (200°C). Arrange the marinated chicken thighs in a greased baking dish. Bake for 15-20 minutes or until the internal temperature reaches 165°F (75°C).

Once cooked, let the chicken rest for a few minutes before shredding it with two forks.

While the chicken is baking, combine ripe avocados, additional minced garlic, chopped cilantro, lime juice, and garlic salt in a food processor. Blend until smooth and creamy.

Increase the oven temperature to 425°F (220°C). Line a baking sheet with parchment paper and arrange corn tortillas in a single layer. Lightly bake for 2-3 minutes until pliable.

Fill each tortilla with a layer of grated cheese, shredded chicken, diced red onion, and more cheese before folding.

Place the assembled tacos back on the baking sheet and bake for 15-17 minutes until crispy and golden.

Serve hot with avocado sauce drizzled on top or on the side.