Begin by preparing the marinade for the chicken. In a sizable bowl, mix together an ample 1/4 cup of taco seasoning mix with just the right amount of brown sugar to balance out the flavors. Add in some vegetable oil, diced Roma tomatoes, minced garlic cloves, and a generous squeeze of fresh lime juice for additional depth and tanginess. Once the marinade is well combined, add in 4 pounds of boneless, skinless chicken thigh meat and toss until each piece is thoroughly coated. For optimal flavor infusion, cover the bowl with plastic wrap and let the chicken marinate in the refrigerator for at least half an hour, or up to two hours. If pressed for time, you can still achieve delicious results by poking some holes in the chicken and letting it marinate for just 10 minutes.

Once the chicken has been thoroughly marinated, preheat a grill or large skillet to medium-high heat. Be sure to discard any excess marinade before cooking the chicken for about 6-8 minutes on each side, until perfectly cooked through and nicely charred.

While the chicken is cooking, take this time to prepare the sauce. In a small bowl, combine two teaspoons of lime juice with a half cup of creamy mayonnaise and two tablespoons of milk. Use more or less milk as needed to achieve your desired consistency.

When the chicken is done cooking, remove it from the heat and let it rest for a few minutes before slicing or shredding it into flavorful pieces to top your tacos. Warm up some soft, pliable flour tortillas in the microwave or oven and assemble with the chicken on top. Add fresh, crispy iceberg lettuce, crumbled queso fresco or shredded cheddar cheese, and any other toppings you desire. Finish off by drizzling the tangy lime sauce over each taco and serve immediately to hungry guests.