Begin by cooking the chicken. In a large pot, place the boneless, skinless chicken thighs or breasts. Add water until covered. Toss in the chopped onion, smashed garlic, oregano, cumin, smoked paprika, black pepper, and kosher salt. Bring this mixture to a gentle boil, then lower the heat, cover, and let it simmer. Allow this to cook for about 25-30 minutes or until the chicken is fully cooked and tender.

Once the chicken is cooked, take it out of the pot and allow it to cool for a moment. Using two forks, shred the chicken into bite-sized pieces. This step is crucial as it allows the seasoning to blend beautifully with the chicken. It should be tender and juicy.

Add the thinly sliced tomato to the shredded chicken. This adds a refreshing burst of flavor and moisture. Set aside as you prepare your tortillas.

Heat a non-stick skillet or a comal over medium heat. Slightly warm each tortilla, one at a time, for about 25 seconds on each side until pliable. This step is necessary; a cold tortilla will crack when you try to roll it.

Take a tortilla, place about 2-3 tablespoons of the chicken filling in the center. Roll it tightly, and secure it in place with a toothpick. Repeat until you've rolled all the tortillas.

In a deep frying pan, heat vegetable oil to about 350°F (175°C). Carefully place the flautas seam-side down in the hot oil. Fry until golden brown and crispy, about 4-5 minutes per side. Drain them on a plate lined with paper towels to remove excess oil.

After frying, remove the toothpicks. Serve the hot flautas with sliced avocados, Mexican crema or sour cream, and a handful of shredded lettuce. A squeeze of lime juice over the top will add a delightful zing.