Remove excess fat from the chicken thighs and then slice each one into three strips, set aside.
Mix the marinade ingredients together in a bowl, season with black pepper.
Add the chicken and coat thoroughly. Leave to marinate for at least 30 minutes but preferably up to 24 hours.
Place a cast iron griddle pan on a high heat for at least 5 minutes until close to smoking hot. Add the chicken in small batches, being careful not to overcrowd the pan.
Turn the chicken every 30 seconds to a minute and cook for 2-3 minutes. Heat a frying pan on a low-medium heat. Transfer the griddled chicken to the frying pan to heat through for 5-10 minutes.
For the charred sweetcorn, add a little oil to a frying pan on a high heat. Add all the ingredients to a pan, mix together so evenly coated then leave to char. Aggravate the pan every minute or so to prevent them from sticking. Cook for 3-5 minutes or until charred.
Cook the soft tacos in a dry frying pan according to packet instructions.
Assemble the tacos. Spoon guacamole on the bottom, followed by a few strips of chicken. Spoon on some of the charred sweetcorn, followed by sour cream, coriander and sriracha hot sauce.