1. Prepare the Jalapeno Lime Cashew Sauce:
Soak the cashews in 2 cups of warm water for at least 2 hours. Alternatively, speed up the process by adding the raw cashews to a pot with water, bringing it to a boil, then turning off the heat and letting the cashews sit for about 30 minutes. Drain the cashews.
Once soaked, blend the drained cashews with ⅓ cup fresh water, jalapeno, garlic, lime juice, salt, onion powder, and black pepper in a blender. Blend on high until the sauce is smooth. If a thinner consistency is desired, add 1-2 tablespoons more water. Set aside.
2. Marinate the Chicken:
In a large bowl, combine the chicken thighs with olive oil, cumin, coriander, turmeric, garlic powder, oregano, cayenne pepper (if using), salt, and black pepper. Toss to coat the chicken evenly. Marinate for 30 minutes to 1 hour, or up to 24 hours for more flavor.
3. Prepare the Grilled Corn:
Drizzle the washed corn with olive oil and rub with cumin, chili powder, salt, and pepper.
4. Grill the Chicken and Corn:
Preheat your grill to 400°F (204°C). Place the corn and chicken directly on the grill.
Turn the corn occasionally until it is charred and fully cooked, about 15-20 minutes.
Grill the chicken thighs for 6-8 minutes per side, or until fully cooked and the internal temperature reaches 165°F (74°C).
Transfer the cooked chicken to a plate and cover with foil to keep warm. Once cool, chop the chicken into bite-sized pieces.
5. Make the Salsa:
Allow the grilled corn to cool slightly before cutting the kernels off the cob.
In a medium bowl, combine the grilled corn with diced avocado, sliced jalapeno, cilantro, red onion, lime juice, salt, and pepper. Toss to combine.
6. Assemble the Tacos:
Char the corn tortillas on the grill or over an open flame if desired.
Spread a spoonful of the jalapeno lime cashew sauce on each tortilla.
Top with chopped chicken, the grilled corn salsa, and extra jalapenos and cilantro if desired.
Drizzle with more cashew sauce before serving.