In a mixing bowl, combine chipotle powder, paprika, cumin, garlic powder, onion powder, kosher salt, and oregano with half of the olive oil, creating a fragrant marinade. Cut the boneless skinless chicken thighs into strips, then toss with the marinade to coat evenly. Allow the chicken to marinate for at least 30 minutes.

While the chicken marinates, preheat your oven to 425°F (220°C). Prepare a baking sheet lined with parchment paper.

Chop the bell peppers and red onion into bite-sized pieces. Toss the veggies with remaining olive oil and a pinch of the marinade mixture.

Spread the marinated chicken and seasoned veggies in a single layer on the prepared baking sheet. Roast in the oven for about 15 minutes until the chicken is fully cooked and veggies are tender.

Once cooked, chop the chicken into bite-sized pieces, allowing juices to redistribute.

In a medium bowl, combine Greek yogurt, lime juice, remaining spices, fire-roasted corn, and any desired herbs. Mix thoroughly.

Warm the almond flour tortillas in a skillet for a few seconds on each side. Layer each tortilla with roasted veggies, chopped chicken, and the creamy corn mixture.

Top the tacos with Cotija cheese, green onions, cilantro, and squeeze lime juice before serving.