Preheat the oven to 180°C.
Mix dry spices and lime zest in a plastic food bag.
Coat lime-drizzled chicken thighs in the spice mixture.
Marinate for one hour then roast for 35 minutes at 180°C.
Preheat the grill and arrange salsa vegetables on a tray.
Grill vegetables for 10 minutes until skins are blackened.
Pulse charred vegetables, chipotle, coriander, and lime in a processor.
Half and chop the avocados.
Mash avocado with soured cream, citrus, and oil.
Shred the cooled chicken meat from the bones.
Layer guacamole and a tortilla on each plate.
Assemble layers of guacamole, chicken, salsa, cream, and cheese between tortillas.