1. Cook chicken thighs in a skillet until cooked throughout. Cook about 4-5 minutes on each side until internal temperature reaches 165'F. Chop into 1/2-3/4 in pieces, and put into a small/medium sized bowl.
2. In a separate small bowl, add the sour cream, mayonnaise, ranch seasoning and lime juice to a bowl. Stir until combined. Add more lime juice if you would like a thinner consistency.
3. Cook bacon in a skillet and crumble/chop into pieces. Add to bowl with chicken pieces.
4. Add cilantro, minced garlic and cumin to bowl and stir to coat chicken pieces.
5. Add flour tortilla to a skillet and turn on to a medium heat. Add 1 tbsp cheddar cheese and 1 tbsp red onion to half of the tortilla. Add half the bacon and chicken to the other half of the tortilla. Let cook for 5 minutes to melt cheese.
6. Allow the cheese to start melting and the chicken to start to heat, then drizzle half the ranch mixture from step 3 over the tortilla.
7. Fold the tortilla in half once cheese is melted and chicken is hot, then cook for 2 more minutes. Remove from heat and cut into 3 pieces. Keep warm.
8. Do the same process from 5 - 7 for the second tortilla. Once done, serve warm.