In a bowl, combine garlic powder, cumin, onion powder, chili powder, smoked paprika, oregano, salt, coriander, cayenne pepper, and black pepper. Stir until well mixed. This is the magic dust that makes the chicken irresistibly delicious.

Take your boneless, skinless chicken thighs and rub the seasoning mix generously onto the meat. Make sure every piece is covered. Let them marinate for at least 30 minutes. If you have time, longer is better. This allows the flavors to penetrate the chicken.

Heat a grill or skillet over medium heat. Add a touch of oil if desired for flavor. Cook the seasoned chicken thighs for about 6-7 minutes on each side or until they reach an internal temperature of 165°F. Once cooked, remove them from the heat and let rest for a few minutes.

While the chicken rests, let’s whip up those sauces. For the garlic Parmesan sauce, combine grated Parmesan, pressed garlic, and melted butter in a small bowl. Mix well until you have a smooth sauce. For the Southwestern ranch sauce, combine ranch dressing, diced chipotle peppers, seasoning mix, and lime juice in another bowl. Stir until everything is combined.

Slice or chop the grilled chicken and place it on a warm taco tortilla. Top with shredded lettuce, diced pico de gallo, cilantro, and a drizzle of both sauces. Feel free to load them up as your heart desires!

Serve the tacos warm and fresh. Perhaps alongside some tortilla chips and a cold drink. Enjoy every bite of your scrumptiously made Buffalo Wild Wings street tacos!