Ingredients:
Boneless skinless chicken thighs

• Chicken skin chicharrón
• Cilantro 
• Onions
• Pickled shaved daikon 
• Salsa cruda (makes 2 cups)

• 3 tomatillos, husked, rinsed, and quartered
• 1 serrano chile, roughly chopped
• ½ jalapeño chile, roughly chopped 
• ½ medium bunch cilantro, bottoms trimmed 
• ¼ medium yellow onion, roughly chopped 
• 1 garlic clove, peeled  
• ¼ cup lime juice 
• ½ tablespoon fish sauce 
• ¼ cup canola oil 

Cook chicken thighs over mesquite for 6-8 minutes or until cooked all the way through. Fry chicken skin until crispy.