salt, black pepper, cayenne pepper and Louisiana hot sauce to taste
Cut chicken thighs into bite-sized pieces, then place them into a large bowl.
Season the thighs with the chili powder and cumin, and the salt, black pepper and cayenne pepper to taste. (Be liberal with the salt and peppers, and use your hands to incorporate all of the seasonings into the meat. If you don't, some of the pieces will be highly seasoned and some of the pieces wil be bland). Set aside.
Brown the Cajun trinity of onion, bell pepper and celery in a 5-quart enameled cast iron Dutch oven.
When the trinity is browned, add the chicken thigh pieces and brown them, stirring the mixture often.
When the chicken thighs pieces are browned, add the garlic and cook for 1 additional minute.
Add the remaining ingredients to the pot.
Bring to a boil, then reduce heat and simmer partially covered for 30 minutes.
Remove from heat. For best results, let stand for 15 minutes before serving to let the chicken pieces soak up as much more flavor as possible. If you can wait longer or are meal-planning, let it come down to room temperature, then transfer it to a covered dish and refrigerate it for two hours. This is the ultimate sweet spot, where all of the flavors have combined and the chicken has soaked up the optimal amount of seasonings.
Serve as is, or with toppings such as cheese, sour cream and crushed gluten free tortilla chips.