In a medium-sized bowl, mix chicken with spices and herbs, cover and let sit in fridge for 24 hours.
Add garlic and oil to a piece of foil and ball up. Cook at 350 for 30 minutes. Remove garlic and let cool for a minute in a bowl. Mash with a fork and mix with remaining ingredients.
Grill chicken thighs and slice.
Heat tortillas in cast iron pan with a touch of oil.
Dress your tacos with cabbage, roasted garlic crema, sliced avocado, queso fresco, cilantro and enjoy.