Preheat griddle over medium heat. Add a thin layer of avocado oil to it by drizzling it on and then spreading it out with a paper towel.
Season the chicken thighs on both sides with the salt, pepper, taco seasoning and a squeeze of lime juice.
Place the chicken thighs on the hot griddle and cook for a few minutes. Flip over and continue cooking.
Add the corn and beans to the other side of the griddle and season with Tajin if desired. Mix with a spatula to combine. *Turn heat on that side of the griddle to low.
Lightly toast the tortillas and then place in a taco rack or taco warmer.
Once the chicken has reached 165 F, cut into small pieces and then fill each tortilla with it. If using corn tortillas, double up on them.
Top with the corn/bean mixture and then drizzle on the Jalapeño Ranch Dressing.
