In a tall container using an immersion blender, blend together Mexican crema, garlic, garlic powder, lime juice, and salt. Taste and adjust seasoning. Transfer to a bowl or squeeze bottle and refrigerate until ready to serve.

In a tall container using an immersion blender, blend the mayonnaise, chipotle peppers, adobo sauce, lime juice, garlic, and salt until smooth. Adjust seasoning to taste. Transfer to a bowl or squeeze bottle and refrigerate until ready to serve.

In a tall container using an immersion blender, blend the avocado, Mexican crema, cilantro, lime juice, lime zest, garlic, and salt. If needed, add water gradually to thin to desired consistency. Taste and adjust seasoning. Transfer to a bowl or squeeze bottle and refrigerate until ready to serve.

In a large bowl, season the chicken thighs evenly with garlic powder, cumin, oregano, salt, and pepper until the chicken is fully coated.

Heat the oil in a cast iron skillet over medium-high heat. Add the chicken in a single layer and sear for 4-5 minutes per side, or until fully cooked through to an internal temperature of 165 degrees.

Transfer to a bowl, cover with plastic wrap, and let rest for at least 5 minutes before shredding with two forks.

Preheat the oven to 450℉. Line a baking sheet with foil and spray or brush with oil.

Wrap tortillas in a damp paper towel and microwave for 30 seconds or until pliable.

Place about 2 ounces of shredded chicken and a small handful of shredded cheese near one edge of each tortilla. Roll tightly, secure with a toothpick, and place seam-side down on the baking sheet.

Lightly brush or spray the tops of the taquitos with oil and bake for 18-20 minutes, flipping halfway, until golden and crispy.

Remove the toothpicks and serve the taquitos warm, drizzled with all three sauces. Garnish with cilantro, lime wedges, salsa, and top with Cotija or queso fresco.

You can shallow-fry or deep-fry the taquitos as an alternative to baking.