Prepare the Beet & Cauliflower Tortillas. While they are baking, prepare the filling.
Chop the chicken thighs into small pieces (minced).
In a small bowl combine and blend all spices: smoked paprika, ancho chile, oregano, coriander, cumin, onion powder, garlic powder, turmeric, cinnamon.
In a hot sauté pan, cook the onions with 1 Tbsp macadamia nut oil until lightly caramelized.
Turn the heat down and add your spices. Cook just 20 seconds or so to lightly toast (any longer may burn them).
Add the chicken thighs and stir to coat with the spice and onion mix, turn the heat back up to medium-high. Add the other 1 Tbsp of macadamia nut oil. Stir occasionally until fully cooked and a little crispy, about 8-10 minute, less depending on how hot your pan is. Finish with lime juice.