In a small mixing bowl, mix all the seasoning together (salt, black pepper, garlic powder, onion powder, paprika, cayenne, oregano, thyme).
Rinse and pat dry chicken thighs. Put them in gallon size resealable bag.
Add seasoning mix, olive oil, and lime juice. Seal the bag and mix everything together. Marinate for at lest an hour to overnight.
Preheat the grill pan over high heat and grill the chicken until it’s cooked through. The internal temperature should be at least 165-170°F.
When done, transfer to a plate, cover with foil, and let it rest for 5-10 minutes. Then dice it in cubes.
To assemble the tacos, layer the tortillas with red cabbage, avocado, grilled chicken, diced tomatoes, parsley, and top it with Chobani® Savor™ Low Fat Plain Greek Yogurt Topper.