Take a small frying pan and pour in the oil to heat through. Season the chicken thighs with sea salt and cook over a medium heat, skin side down until crispy (approx. 8 minutes).
Turnover and repeat on the other side, set aside to cool, then thinly slice.
Sauté the chorizo, onion and coriander in the chicken fat and then add the cumin, oregano and a good grind of black pepper – cook until the onion is tender.
Stir in the garlic and cook until golden. Then stir in the chipotle paste and cook for a further 2 minutes.
While the onions cook cut the core from the tomato and cover it in boiling water for thirty seconds to remove the skin.
Skin the tomato, chop it in four and chuck it into a blender or whizz in a bowl with a stick blender until totally smooth.
Turn the heat up and pour in the tomato, which should sizzle as it hits the pan. Stir the sauce for about 3 minutes until it thickens then stir in the juice of half the lime and the sliced chicken.
In another pan warm the corn tortillas over a low heat, turning them once until hot.
When warmed through, place 2 slices of avocado (with a squeeze of lime) onto each tortilla and top with chicken and a spoonful of Philadelphia.
Repeat with the other tortillas and serve.
Cook's tip: Use Philly Light as a lighter option!
*All information included in this recipe has been provided by Mondelez UK.