Pat chicken dry and cut into thin 1/2-inch strips or bite-size pieces. In a bowl combine 2 tbs olive oil, 1 tbs lime juice, 1 tsp chili powder, 1/2 tsp cumin, 1/2 tsp smoked paprika, 1 minced garlic clove, 1/2 tsp salt and 1/4 tsp black pepper. Add chicken and toss to coat. Let sit at room temperature for 10–15 minutes (or refrigerate up to 2 hours).

Chips & Salsa

Make salsa

In a small bowl combine 1 cup diced tomatoes, 2 tbsp finely diced red onion, 1/2 minced jalapeño (seeded if you prefer milder), 1 tbsp chopped cilantro, 1 tsp lime juice, 1/4 tsp salt and 1/8 tsp black pepper. Stir and taste; adjust salt or lime. Let rest for at least 5 minutes to meld flavors.

Prepare chips

Place about 2 cups tortilla chips in a serving bowl or on a plate. Keep covered lightly with a towel if not serving immediately to retain crunch.

Cooking & Finish

Cook chicken

Heat 1 tsp oil in a nonstick or cast-iron skillet over medium-high heat until shimmering. Add marinated chicken in a single layer (work in two batches if needed). Cook without moving for 2 minutes to develop color, then stir and continue cooking for another 2–3 minutes until chicken is cooked through and registers 165°F (74°C) or pieces are no longer pink. Total cook time ~4–6 minutes depending on thickness.

Warm tortillas

Warm 4 tortillas by placing them in a dry skillet over medium heat about 20–30 seconds per side or wrap in a damp paper towel and microwave 20–30 seconds until pliable.

Assemble tacos

Divide cooked chicken evenly among 4 tortillas. Top each with shredded cabbage or lettuce (about 1/4 cup per two tacos), a sprinkle of cilantro, optional 1/2 tbsp sour cream and 1/2 tbsp cotija/cheddar per taco as desired. Squeeze lime wedges over tacos to taste.

Serve

Arrange the 2 tacos on a plate with the chips and salsa on the side. Serve immediately while chicken is hot and chips are crisp.