1½ pounds (680g) skinless and boneless chicken thighs,
6 tablespoons (90ml) safflower or canola oil, divided
3 medium red tomatoes, each cut into eight wedges
3 large fresh jalapeño chiles, cut in half, seeded, thinly sliced
3 tablespoons (45ml) minced garlic
12 (6-inch/15 cm) white corn tortillas
2 cups (8 ounces/225g) shredded Monterey Jack cheese
3 cups (180g) thinly sliced Napa cabbage
2 cups (30g) lightly packed cilantro leaves
Salt and freshly ground black pepper
Mix the oregano, chili powder, salt, cumin, chipotle chile powder, and paprika in a small bowl.
Coat the chicken pieces with the spice mix.
Heat 2 tablespoons (30ml) of the oil in a large, heavy-bottomed skillet heat over medium-high heat. Add the chicken and cook for 8 minutes on each side. Remove the pan from the heat and turn each piece of chicken once again. Cover the pan and let rest for 5 minutes.
Transfer the chicken to a cutting board, leaving juices in the pan.
Preheat the oven to 400° F (200° C).
While the oven is preheating, add the tomatoes, chiles and garlic to the chicken juices in the pan and cook over medium-high heat, just until the tomatoes soften, about 4 minutes.
Scrape the tomato mixture into a serving bowl. Season to taste with salt and pepper.
Coat 2 baking sheets each with 2 tablespoons (30ml) of the remaining oil.
Place six tortillas on each cookie sheet.
Top the tortillas with cheese, dividing it equally. Bake for 5 to 7 minutes, or until the cheese is bubbly. Slice the chicken into 1/2 inch (1.25 cm) strips.
Top the tortillas with chicken strips, followed by a scoop of the tomato mixture.
Sprinkle with cabbage and cilantro, and then serve.