Chipotle Chicken Tacos

Preheat oven to 425℉.
Prepare chicken thighs by trimming off the fat and cutting into small pieces. Place in a bowl.
Add chipotle chili powder, paprika, cumin, garlic powder, honey, salt, pepper, and cooking oil to the bowl. Toss to fully coat the chicken thighs.
Heat a skillet over medium heat. Once hot, drizzle with cooking oil. Add the chicken thighs to the skillet. Make sure to spread out the thighs and prevent overlapping. Avoid moving chicken thighs and let it cook until it browns slightly. Flip the thighs over and allow the meat to cook all the way through. Remove from heat promptly once internal temperature for all the pieces reaches 165℉.
Working in batches, cover corn tortillas with a damp paper towel and heat in microwave for 30 seconds.
Brush one side of the corn tortilla with cooking oil. Flip over. Place shredded cheese and chicken on one half of the tortilla. On the other half, spread ~1 tbsp of refried beans. Fold into a taco and place onto a greased baking sheet.
Repeat until all the tacos are prepared.
Place tacos in the preheated oven. Cook for 13-15 minutes or until the tacos are crispy.
Serve and enjoy!