Heat olive oil in a large pot over medium heat. Add the diced onion and sauté until soft and translucent, about 5 minutes.

Incorporate the minced garlic and sauté for an additional minute.

Add the chicken thighs, chicken broth, and apple cider vinegar to the pot.

Sprinkle in the ground cumin, oregano, smoked paprika, chili powder, salt, black pepper, and bay leaves. Stir and bring to a gentle boil.

Once boiling, reduce heat to low, cover, and let simmer for 1.5 to 2 hours until chicken is fork-tender.

Remove the chicken, shred it using two forks, and return it to the pot, mixing with the broth.

In a separate skillet, warm the corn tortillas over medium heat until soft and flexible.

Fill each tortilla with the shredded chicken mixture and garnish with chopped cilantro and diced onion.

Serve hot with lime wedges.