Place chicken thighs in a medium sized bowl, add garlic powder, onion powder, paprika, cumin, salt and pepper to taste. Toss to combine and the chicken is evenly coated in seasonings.

Add oil to a pan over medium heat. Add chicken thighs and let sear for 5 minutes, turn over and sear and additional 5 minutes or until internal temperature hits 165 degrees. Set aside until cooled then thinly slice.

Place broiler on high and put poblano peppers on a sheet tray, place until the broiler and broil until all sides are blistered and browned, turning frequently. Do this while the chicken is cooking.

Set peppers in a bowl and cover with plastic wrap to steam, set aside. Just before you are ready to assemble the lasagna, take the pepper out, remove as much of the skin as you can, do not run until water! Remove the stem and cut into thin ribbons.

Place tomatoes, scallions, red bell pepper, cilantro, garlic, lime juice, salt and pepper to taste into a blender and blend to a liquid. Stir in the sour cream until combined, set aside.

Preheat oven to 350 degrees of a cast iron skillet (or any oven safe cookware), layer three tortillas, overlapping. Place half of the chicken on top. Place 1/3 of the peppers, sauce and cheese on top of the chicken. Layer another 3 tortillas the same way, add remaining chicken. Top with another 1/3 of the peppers, sauce and cheese. Place a final layer of 3 tortillas, top with remaining peppers and sauce. Cover with foil and bake for 30 minutes. Uncover, alway to bake an additional 15 minutes until bubbly. Add remaining cheese, place in oven 5 more minutes until melted. Serve with topping of your choice, enjoy!