In a large bowl or zip-top bag, whisk together 2 tablespoons olive oil, 3 tablespoons lime juice, 2 tablespoons orange (or pineapple) juice, minced garlic, 1 tablespoon chili powder, 1 teaspoon cumin, 1 teaspoon smoked paprika, 1 teaspoon dried oregano, 1 teaspoon kosher salt, 1/2 teaspoon black pepper, and 1/2 teaspoon ground coriander if using. Add the chicken thighs and toss to coat well. Cover and refrigerate for at least 30 minutes and up to 8 hours.

In a small saucepan, heat 1 tablespoon olive oil over medium heat. Add drained and rinsed black beans, 1/2 teaspoon cumin, 1/4 teaspoon chili powder, and 1/4 teaspoon salt. Stir and cook for 3–4 minutes until warmed and lightly seasoned. If they look dry, add a tablespoon of water. Keep warm on low or reheat just before serving.

Heat 1 tablespoon olive oil in a skillet over medium-high heat. Add the corn and cook 4–6 minutes, stirring occasionally, until some kernels are lightly charred and smell toasty. Turn off the heat and stir in 1/4 teaspoon chili powder, 1/4 teaspoon smoked paprika, 1/2 teaspoon lime juice, and 1/4 teaspoon salt. Taste and adjust seasoning.

While the chicken marinates or the corn cooks, prep the fresh toppings. Shred the lettuce and cheese. Finely dice the red onion and dice or mash the avocado. Thinly slice the jalapeños, removing seeds if you prefer it milder. Chop the cilantro and cut limes into wedges. Transfer all toppings, along with pico de gallo or salsa and sour cream or crema, into small bowls or onto a large board.

Remove chicken from the marinade, letting excess drip off. Grill, pan-sear, or bake: For grilling, preheat grill to medium-high, oil the grates, and cook 5–6 minutes per side until the internal temperature reaches 165°F. For stovetop, heat a large skillet over medium-high with a drizzle of oil and sear 5–6 minutes per side. For oven, preheat to 400°F (200°C), place chicken on a parchment-lined baking sheet, and bake 18–22 minutes until cooked through. Let the chicken rest 5 minutes, then slice or chop into bite-sized pieces.

Wrap the tortillas in a clean, slightly damp kitchen towel and microwave for 30–45 seconds until warm and pliable, or warm them one at a time in a hot, dry skillet for 20–30 seconds per side. Keep warm in a tortilla warmer or wrapped in a towel.

In a pitcher, combine 1 cup silver tequila, 1/2 cup fresh lime juice, 1/4 cup orange liqueur, and 2–4 tablespoons agave nectar or simple syrup to taste. Stir well and chill until serving. To serve, pour over ice in salt-rimmed glasses if desired and garnish with lime wedges.

On a large board or platter, arrange the sliced chicken in the center. Place bowls of beans, rice, and corn around it. Add piles or bowls of lettuce, shredded cheese, crumbled queso, avocado, red onion, jalapeños, cilantro, sour cream or crema, and pico de gallo or salsa. Tuck lime wedges around the board. Serve warm tortillas in a basket or at the edge of the board. Invite everyone to build their own tacos.