Film a large (10-inch) skillet with oil and set it over medium-high. Place the chicken thighs skin-side down and cook until the skin turns golden brown, about 7 to 8 minutes. Reduce the heat to medium, flip chicken over and add the knob onions and garlic to the skillet. Season with 1 teaspoon salt and cook for another 7 to 8 minutes. Remove the chicken from the pan and set aside.
In a small sauce pot set over high heat, add the jalapeños, garlic, salt and 2 cups of water and bring to a boil. Reduce heat and simmer until garlic is soft, about 10 minutes. Remove from the heat and let cool completely. Drain the chiles and garlic, then chop the chiles into smaller pieces. Place the chopped chiles and garlic in a blender jar and blend at a medium speed. While the blender is running, slowly add in the olive oil. Add a few sprigs of cilantro, lime and salt, about 1/2 teaspoon and blend.
Remove chicken from the bone and slice into ½-inch strips. Add the chicken pieces back to the skillet with the onions and garlic, stirring to combine. Scoop the mixture into warm tortillas and finish with a generous amount of the jalapeño salsa and cilantro.