Place chicken thighs into a bowl and add the cumin seeds, garlic, salt and Mexican spice mix. Drizzle with the olive oil and mix through. Let it marinate for few hours or overnight if possible. 

Char the corn on a very hot BBQ grill or strait on the open flames for approximately 10 minutes or until the corns are charred. Remove from flames, let it cool tom room temperature, slice the kernels using a knife and add to a mixing bowl. 

Add the diced mango and the coriander to the bowl. Squeeze the juice of 1 lime and 1 tsp of olive oil, season with salt and pepper to taste and mix through. 

To make Quick Pickled Onions: Place the vinegar and the sugar into a mixing bowl, mix until the sugar dissolves, add the onions and toss through. Allow to sit until ready to serve.  

Place a large frying pan over high heat, once hot, add the chicken and cook for 3-4 minutes on each side until golden brown. Turn down the heat to low. Place a lid on and cook for 10mins until the chicken is fully cooked. 

Turn off the heat and remove the chicken from the pan and cut into small pieces, place back into the pan with all the chicken juices. Toss through and keep warm. 

Serve chicken with corn tortillas, mango corn salsa, pickled onions, sprinkle with some feta cheese and Tajin if using and top with fresh lime juice. Enjoy.