Preheat your Traeger grill to 450F. Place the tomatoes, onion, jalapeño and garlic cloves on the lowest grill racks and cook, flipping halfway, until lightly charred all over, around 20 minutes. Transfer all of the ingredients to a bowl, cover, and let steam 10 minutes.

Discard the tomato skins, garlic skins and jalapeño seeds. Finely chop the tomato, onion, jalapeño and garlic and add all of the ingredients to a bowl. Add the cilantro, lime juice, olive oil and season to taste with salt and pepper. Taste and adjust with salt, pepper and lime juice, as desired.

Cover the bowl and set aside until ready to serve.

In a bowl, combine the avocado, onion, lime juice, cilantro and season with a pinch of salt. Using a fork, mash everything to combine until smooth yet still a little chunky. Taste for seasoning and adjust with salt or lime juice as desired. Cover and set aside until ready to serve.

In a bowl, combine the chicken, orange juice, lime juice, taco seasoning, and avocado oil and toss everything to combine. Cover and refrigerate 4 to 6 hours.

Preheat your Traeger Grill to 450F.

Place the chicken near the outer perimeters of the lowest grates of the grill and cook, undisturbed, until grill marks form, around 10 minutes. Flip and cook the other sides until grill marks form and the thickest part of each thigh registers between 165F and 180F.

Transfer the chicken thighs to a cutting board and let them rest 5 minutes before dicing into small pieces. Meanwhile, warm your tortillas on the grill for 1 minute per side.

To assemble the tacos, spread a layer of guacamole onto the tortilla, add a small amount of chicken and top with the fire roasted tomato salsa.