Chicken Mignon Tortillas
6 Rouses All Natural Skinless Boneless Chicken Thighs
1 tablespoon ground cumin
1 tablespoon chili powder
½ tablespoon granulated garlic
¼ teaspoon kosher salt, or to taste
¼ teaspoon cayenne pepper, or to taste
¼ teaspoon cracked black pepper, or to taste
½ cup soy sauce
½ cup Rouses Olive Oil
6 medium tortilla rounds
Place chicken thighs on work surface. Trim excess fat from chicken.
In a separate bowl, combine all dry ingredients, mixing well. Sprinkle ½ of the mixture over the tops of the chicken thighs. Turn chicken over and sprinkle rest of mixture over the other side.
Pour soy sauce over chicken on both sides, then repeat process with olive oil.
Bake in a preheated oven at 350º Fahrenheit for 40 minutes, or until internal temperature reaches 165º.
Remove from oven and cut chicken into long, thin strips and place chicken on tortilla rounds. Top with guacamole.