Marinate the chicken: combine the chicken thighs in a bowl with the grated garlic, cumin, smoked paprika, dried oregano, lime zest and juice, olive oil, salt and pepper. Toss well to coat, then set aside while you prep everything else (or refrigerate up to overnight).

Pickle the onion: thinly slice the red onion and toss with the white vinegar, sugar and a pinch of salt. Set aside — it will turn bright pink and soften in about 20–30 minutes.

Make the tortilla dough: in a large bowl, mix the plain flour, baking powder and salt. Add the olive oil and warm water, then bring together into a dough. Knead on a lightly floured surface for 2–3 minutes until smooth and slightly springy. Cover with a clean tea towel and rest for 30 minutes — this relaxes the gluten so the tortillas roll thin easily.

Char the green salsa vegetables: place the green capsicum, green peppers, green chilli, garlic cloves and spring onions directly over a gas flame or under a very hot grill. Turn occasionally for 8–10 minutes until blackened in spots and softened.

Blend the green salsa: transfer the charred vegetables to a blender. Add the red wine vinegar, olive oil and a good pinch of salt and pepper. Blitz until smooth. Taste and adjust seasoning.

Char the corn: place the corn cobs (in their husks if they still have them, or directly on the rack) over a gas flame or under a hot grill for 10–12 minutes, turning regularly, until the husks are charred and the kernels inside are tender. Peel back and cut off any remaining husk, brush the kernels with a little olive oil and return to the flame or grill for 2–3 minutes until blistered and golden in spots.

Make the corn crema: cut the kernels from the cobs and transfer to a blender. Add the sour cream, mayonnaise, parmesan, lime juice and a pinch of salt and pepper. Blitz until smooth — it should be thick and creamy. Taste and adjust seasoning.

Char the brown onion for the pico: halve the onion (no need to peel) and char cut-side down in a dry hot pan or over a flame for 5–6 minutes until deeply charred and soft. Peel and roughly chop.

Make the pico: combine the charred onion with the diced roma tomatoes, a handful of roughly chopped coriander, lime juice and a pinch of salt. Stir and taste — adjust lime and salt as needed.

Cook the tortillas: divide the rested dough into 9 equal balls. Working one at a time, roll each ball out as thinly as you can — about 2–3 mm. Cook in a dry hot pan over high heat for 1–2 minutes per side until puffed in spots and lightly charred. Stack under a clean tea towel to keep warm and pliable.

Cook the chicken: heat a heavy pan or grill pan over high heat until very hot. Cook the marinated chicken thighs for 5–6 minutes per side, pressing down slightly, until deep golden, caramelised and charred at the edges — the internal temperature should reach 75°C. Rest for 3–4 minutes, then slice against the grain. While the pan is still hot, add a halved lime cut-side down and char for 1–2 minutes until golden.

Spread a generous spoonful of charred corn parmesan crema onto each warm tortilla.

Top with sliced chicken, a spoonful of charred onion pico and a drizzle of green salsa.

Finish with a tangle of pickled onions and a squeeze of the charred lime.