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1
Rub the chicken thighs all over with 2 teaspoons of salt. In a non-reactive Dutch oven over a medium flame, heat the olive oil. Add the chicken thighs and sear thoroughly on both sides to brown. Make a well in the center of the pan by pushing the chicken to the edges, and add the paprika and cayenne. Let the spices toast for 30 seconds, then add the onion and garlic pieces. Stir to distribute and saute for a few minutes, until the onions begin to turn translucent.
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2
Add the tomato puree and 1 tablespoon of vinegar, and stir, scraping up any browned bits from the bottom of the pan. Turn the heat down to medium-low and cover. Let simmer for about 25 minutes, or until you can easily shred the chicken with two forks. Adjust the seasoning to taste. Shred and let cool slightly. Meanwhile, as the chicken cooks, prepare the other components.
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3
Make the creamy avocado vinaigrette: In a food processor, blend together 1 avocado, 2 tablespoons olive oil, 2 teaspoons red wine vinegar, 1/2 teaspoon salt, 1 tablespoon lime juice, 1/4 cup warm water, and 2 tablespoons herbs until fully smooth. Taste and adjust seasoning with additional salt, pepper, and lime juice. Adjust consistency with additional warm water to thin, as needed-you should be able to drizzle (or squeeze bottle) the vinaigrette over the lettuce wraps, and have it hold its shape.
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4
To serve, assemble individual cups with the saucy, shredded chicken, avocado vinaigrette, and toppings, using the lettuce as shells.
