In a skillet over medium heat, toast the guajillo and ancho peppers for about 2-3 minutes until fragrant. Remove from heat and soak them in hot water for 15 minutes until softened. Drain and set aside.

In a large pot, combine the chicken thighs, chopped onion, minced garlic, chicken broth, diced tomatoes, soaked peppers, apple cider vinegar, cumin, oregano, smoked paprika, chili powder, salt, and pepper. Bring to a boil, then reduce heat and simmer for 30-40 minutes until the chicken is cooked through and tender.

Remove the chicken from the pot and shred it using two forks. Return the shredded chicken to the pot and stir to combine with the broth.

Heat a non-stick skillet over medium heat. Dip each corn tortilla in the broth, then place it in the skillet. Add a portion of the shredded chicken mixture to one half of the tortilla, fold it over, and cook for 2-3 minutes on each side until crispy and golden.

Repeat with the remaining tortillas and chicken mixture.

Serve the tacos hot, topped with chopped cilantro, diced onion, and lime wedges on the side.