Heat the oven to 450° F and arrange a rack in the middle of the oven. In a Pyrex dish, season the chicken with Harry & David Chile Lime Rub. Set aside for at least 10 minutes to marinate.
Once chicken is marinated, place the chicken in a single layer and then cover with half the jar of Harry & David Black Bean and Corn Salsa, gently turning so the chicken is evenly coated with the sauce.
Place the Pyrex dish in the oven and roast the chicken until it has an internal temperature of 165° F, about 15 minutes.
Once the chicken is done, remove from the oven and begin slicing chicken thighs.
Build tacos in their warmed tortilla shells and top with additional salsa, grated cheese, and cilantro, adding a squeeze of lime when desired.