Slice the chicken thighs into 1-inch strips. Whisk flour, smoked paprika, garlic powder, onion powder, salt, and pepper in a shallow dish. Beat the eggs in a second dish. Heat ¼ inch of oil in a large skillet over medium-high heat to 350°F.

Dredge each strip in flour, then egg, then back into flour, pressing to coat. Fry in two batches, 3–4 minutes per side, until golden and the chicken reaches 165°F. Drain on paper towels.

Toss the cabbage with the juice of 1 lime, cilantro, and a pinch of salt. Let sit for 5 minutes.

Blend the sour cream, chipotle pepper, adobo sauce, garlic clove, and juice of ½ lime until smooth, about 30 seconds.

Warm the tortillas in a dry skillet, about 30 seconds per side. Fill with chicken, slaw, crema, avocado, and cotija. Serve immediately.