In a large bowl, whisk together the olive oil, lime juice, adobo sauce, honey, garlic, cumin, smoked paprika, salt, and pepper until well combined.
Add the chicken thighs to the marinade, ensuring they are fully coated. Cover and refrigerate for at least 1 hour, or up to overnight for more flavor.
Preheat your grill or a grill pan over medium-high heat. Remove the chicken from the marinade and discard the marinade.
Grill the chicken for about 6-7 minutes per side, or until the internal temperature reaches 165°F. Remove from the grill and let rest for 5 minutes.
Slice the grilled chicken into strips. Warm the tortillas on the grill for about 30 seconds on each side.
Assemble the tacos by placing sliced chicken on each tortilla. Top with cilantro, red onion, and avocado slices. Serve with lime wedges on the side.