For the Cilantro Lime Poblano Slaw:

1. In a small bowl, whisk together olive oil, vinegar, honey, lime juice, salt and pepper. Set aside.
2. In a large bowl, toss cabbage, cilantro and poblano pepper. Pour olive oil mixture over cabbage mixture and toss again to coat evenly. Cover and refrigerate until ready to serve with tacos.

For the Chicken Tacos:

1. Preheat your oven to 375 degrees F.
2. Season chicken thighs with salt and pepper.
3. Heat a cast iron skillet (or any oven-safe skillet with an oven-safe cover) over medium high heat. Add the olive oil and then the chicken and cook for approximately 2 1/2 to 3 minutes on each side, or until browned.
4. Cover the skillet and bake for 25 minutes, or until chicken is fully cooked.
5. While the chicken is baking, place cumin, chili powder, garlic powder, onion powder, paprika, oregano and crushed red pepper in a small bowl and stir well to combine.
6. When chicken is done, shred with 2 forks in the skillet. Add the herb and spice mixture to the skillet and toss with shredded chicken to combine with the juices from baking.
7. Serve in tortillas with slaw, diced tomatoes and cheese.