foolproofliving

1 Pre-heat the oven to 350 degrees. Line a baking sheet with parchment paper and set aside.
2 Pat dry chicken thighs using paper towels. Rub both sides of the thighs with olive oil. Sprinkle them with cumin, garlic powder, salt and pepper. Transfer onto the parchment-lined baking sheet and roast for 25-30 minutes or until thighs reach 165 degrees when a thermometer is inserted in the middle of a thigh. Cover with a sheet of aluminum foil and set aside to cool for 5 minutes. Do not turn the oven off.
3 Line another baking sheet with parchment paper. Spread half of the chips onto the sheet. Sprinkle half of the Monterey Jack cheese and half of the beans over the chips. Place in the oven and bake until cheese melt, 8-10 minutes.
4 Meanwhile, shred the chicken.
5 Take the first layer of chips, cheese, and black beans out of the oven and top them off with the rest of the chips, black beans, half of the shredded chicken, half of the tomatoes, half of the bell peppers and half of the jalapeno peppers. Place it back in the oven for another 7-8 minutes.
6 Top it off with the rest of the chicken, tomatoes, and peppers. Garnish it with cubed avocado, cilantro, and if using, sliced radishes and crumbled queso fresco. Serve immediately with wedges of lime on the side.