Chicken:

1.5 pounds of boneless chicken thighs
(I used a pack with approximately 4 chicken thighs)
1 cup of OJ
1 Jar of Wozz! Thai Orange & Ginger Carrot Relish
Salt and pepper to taste
1 pinch of ground cumin
1 pinch of chili flakes

 Asian Salsa:

1/3 of a medium cucumber diced small
1 spring onion finely sliced
3-4 sprigs of cilantro chopped
1 Tbs of soy sauce
Juice of 1/2 Lime

 Pickled Onions:

1/2 Red Onion finely sliced
1 tsp salt
1 Tbs sugar
1/3 Cup of red wine vinegar

Garnish:

Avocado slices
Sour cream
Lime wedges
Sesame seed

10 Soft Tortillas

For the Pickled Onions: (make first and place in fridge)

In small bowl mix together vinegar, salt and sugar and add red onion.

For the Asian Salsa:

In small bowl mix cucumber, cilantro and onion and toss with soy sauce and lime juice. Set aside.

For the Chicken:

Season chicken thighs with salt, pepper, cumin and chili flakes.  In a large skillet on medium high heat, brown chicken thighs on both sides.  Add OJ and 2/3 of the jar of Wozz! Thai Orange Ginger Relish, place lid on skillet and on low heat braise for 40 minutes checking occasionally (you may need to add a little bit of water as its braising just to keep moist). 
Once cooked, shred chicken (should pull apart easy with knife and fork) then add remaining 1/3 Jar of Thai Orange & Ginger Relish and mix through, keep skillet on low heat to keep warm.

For your Tortillas

Place stacked tortillas in foil and warm in oven at 200 degrees F for 10 minutes

Make your Tacos!

In a warm tortilla, add shredded chicken and top with Asian salsa, pickled onions and drizzle with sour cream.  Garnish with sliced avocado, lime wedges and fresh cilantro and sesame seed.