In a large bowl, combine Mexican oregano, coriander, cumin, garlic powder, cayenne pepper, and paprika.

Add sugar, soy sauce, and oil to the bowl of spices.

Squeeze the juice from two limes and one orange into the bowl.

Add a pinch of salt and whisk all the marinade ingredients together until well combined.

Add the chicken thighs to the marinade and mix thoroughly with your hands to ensure each piece is fully coated.

Cover the bowl with plastic wrap and place it in the fridge to marinate while you prepare the other components.

In a mixing bowl, combine the all-purpose flour, salt, and pork lard.

Mix with a spoon first, then use your hands to rub the lard into the flour until the mixture resembles coarse, sandy crumbs.

Pour in the warm water and mix with your hands until a shaggy dough begins to form.

Transfer the dough to a clean work surface and knead for about 2-3 minutes until it becomes smooth and elastic.

Divide the dough into four equal portions and roll each portion into a smooth ball.

Place the dough balls into a plastic bag to rest. This will make them easier to roll out.

Finely chop the chipotle peppers in adobo sauce until they form a paste.

In a small bowl, combine the chopped chipotles with sour cream, lime juice, and garlic powder.

Finely chop the cilantro and add it to the bowl along with salt and honey.

Mix everything together, then add a splash of water to thin the crema to your desired consistency. Mix again, cover, and set aside.

Lightly flour your work surface. Take one dough ball and press it into a flat disc.

Using a rolling pin, roll the dough out from the center, rotating it frequently to maintain a circular shape, until it's very thin.

Heat a dry, flat pan or comal over medium heat. Place the rolled-out tortilla onto the hot surface.

Cook for about 30-60 seconds on the first side until bubbles form. Flip and cook the other side until light golden-brown spots appear.

Once cooked, place the hot tortilla in a plastic bag to keep it warm and soft. Repeat with the remaining dough balls.

Shred the Oaxaca cheese by hand, pulling it apart into thin strings.

Using a box grater, grate the block of sharp cheddar cheese.

Remove the chicken from the marinade. Cook it on a hot griddle or pan until fully cooked. Let it rest, then chop into small pieces.

On the same warm griddle, place a fresh tortilla. Sprinkle a generous layer of both Oaxaca and cheddar cheese over the entire surface.

Arrange the cooked chicken pieces over one half of the cheesy tortilla.

Fold the other half of the tortilla over the filling. Cook for 2-3 minutes per side, pressing down with a spatula, until the tortilla is golden brown and crispy, and the cheese is completely melted.

Remove the quesadilla from the griddle, cut it in half, and serve immediately with the chipotle crema and guacamole for dipping.