Peel the garlic cloves and blend them with the oil, onion, salt, pepper, and oregano until you get a thick, creamy paste.

Season to taste.

Wash the chicken thighs well and set aside. In a baking dish or container with a lid, spread a tablespoon of the garlic mixture on the bottom, then add a chicken thigh, more garlic mixture, and repeat until all the chicken and garlic mixture are used up.

Be generous with the garlic mixture—the more, the better! Don't worry, it won't leave you with bad breath after eating.

Cover the chicken tightly and refrigerate to marinate. If you have time, marinate overnight, but 2 hours is enough—it's up to you.

For convenience, you can boil all the vegetables together to save time and energy.

Clean and cut the cactus paddles into large strips and set aside.

Once the vegetables are cooked, drain them well.

To stop the cooking and keep the veggies al dente, rinse them with cold water. You don't want them mushy.

Slice the tomato into strips and chop the lettuce. Add a few drops of lime juice and set aside.

Take the chicken out of the fridge. In a very hot skillet with no added oil, cook the chicken thighs.

If there's any leftover garlic mixture in the dish, spread it over the chicken in the skillet for extra flavor. Cook the chicken thoroughly and set aside.

In the same skillet, cook the cactus strips, then add the rest of the vegetables and season with a pinch of salt.

Now plate everything and enjoy your meal! The key is to use whatever you have in your fridge.

Bonus tip: The garlic mixture is also great with chicken, shrimp, and fish.