Instructions: In a large bowl, combine chili powders, pepper, ground cumin seeds, honey, olive oil, and orange juice to make the marinade. Rub the marinade into the chicken thighs. Cover the chicken and refrigerate for 4 to 6 hours or overnight.

Prepare a charcoal or wood fire and let it burn down to embers, or preheat the broiler.

Thread each half chicken thigh onto 2 parallel skewers to keep the meat flat on the grill. Season with salt and grill for about 4 minutes on each side, or until cooked completely. Grill each tortilla for 1 minute on each side. Serve skewers on a platter with the yogurt
Cilantro sauce and folded trilled tortillas. The chicken may be made ahead and reheated on the grill.

Yogurt Cilantro Sauce
1 c plain lowfat yogurt, drained in a colander for 1 hour 2 T cilantro, finely chopped
2 cloves garlic, minced finely
1 T lime juice
Salt and freshly ground pepper

Combine all ingredients in a medium bowl and season with salt and pepper to taste. Let sit at least 1/2 hour before serving.

Serves 8

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