In a large pot, heat olive oil over medium heat. Add chopped onion and minced garlic, sautéing until the onion is translucent, about 5 minutes.

Add the chicken thighs to the pot, followed by chicken broth, apple cider vinegar, chili powder, cumin, oregano, smoked paprika, cinnamon, salt, and black pepper. Stir to combine.

Bring the mixture to a boil, then reduce heat to low. Cover and simmer for about 30-40 minutes, or until the chicken is tender and fully cooked.

Remove the chicken from the pot and shred it using two forks. Return the shredded chicken to the pot and stir to coat in the sauce.

In a separate skillet, heat the corn tortillas over medium heat for about 30 seconds on each side until warm and pliable.

To assemble the tacos, place a generous amount of the chicken mixture on each tortilla. Top with chopped cilantro and diced onion.

Serve the tacos with lime wedges on the side for squeezing over the top.