For the pickled red onions

• 1 small red onion, thinly sliced
• 1 cup vinegar (apple cider vinegar or white vinegar)
• 1 cup boiling water
• 2 tbsp sugar
• 1 tbsp kosher salt
• 1 tsp red pepper flakes
• 1 cloves garlic, minced

For the chicken

• 1lb boneless, skinless chicken (breast, thighs, or both)
• 2 tbsp olive oil, divided
• 1 tsp chili powder
• 1/2 tsp ground cumin
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 tsp paprika
• 1/4 tsp garlic powder
• 1/4 tsp onion powder
• 1/8 tsp red pepper flakes
• 1/4 tsp dried oregano

For the pico de gallo

• 4 large roma tomatoes, diced
• 1 small white onion, diced
• 1/3 cup finely chopped fresh cilantro
• 1 lime, juiced
• 1/2 tsp salt

For the guacamole

• 4 avocados, ripe
• 2 roma tomatoes, diced
• 1/2 small red onion, diced
• 1 clove garlic, grated or minced
• 1 lime, zested and juiced
• 1 tbsp chopped cilantro leaves
• Salt & pepper to taste

For the nachos

• 10–12 oz bag of tortilla chips
• 8oz Monterey jack cheese, shredded