In a medium bowl or container large enough to hold the chicken, combine 3 cups water, 2 tbs kosher salt and 1 tbs granulated sugar. Stir until salt and sugar are fully dissolved.

Brine chicken

Add 1 lb chicken breasts to the brine, cover and refrigerate for 20–30 minutes. Do not over-brine; thin breasts need only a short time to gain moisture and seasoning.

Make marinade

In a small bowl combine 2 tbs olive oil, 2 minced garlic cloves, 2 tbs fresh lime juice, 1 tsp ground cumin, 1 tsp smoked paprika, 1 tsp chili powder, and 1 tsp black pepper. Whisk to combine.

Marinate chicken

Remove chicken from brine, pat dry with paper towels. Place chicken in a shallow dish or resealable bag and pour marinade over it, ensuring an even coat. Marinate in the refrigerator for 20–30 minutes (or up to 2 hours). If marinating longer than 30 minutes, decrease salt in brine accordingly next time.

Cook Chicken

Heat a large skillet or grill pan over medium-high heat and add 1 tbs vegetable oil. When the oil shimmers, add the marinated chicken breasts. Cook undisturbed for 4–6 minutes until nicely browned, then flip and cook another 4–6 minutes, or until internal temperature reaches 165°F (74°C). Cooking time will vary with thickness; if breasts are thick, reduce heat to medium and cover for a few minutes to finish through without burning. Let chicken rest 5 minutes before slicing thinly against the grain into strips suitable for tacos.

Jerk Aioli

While the chicken rests, prepare the jerk aioli. In a small bowl combine 1 cup mayonnaise, 1 tsp jerk seasoning, 1 tbs fresh lime juice, 1 tsp honey, 1 tsp adobo or hot sauce (optional) and 1 tsp salt. Whisk until smooth and taste; adjust seasoning with more lime or jerk seasoning if desired. Keep chilled until assembly.

Taco Assembly & Garnish

Warm tortillas: heat a dry skillet over medium-high heat. Warm each tortilla 20–30 seconds per side until pliable and slightly charred in spots, or wrap tortillas in foil and heat in a 350°F (175°C) oven for 8–10 minutes.

Assemble tacos: spread about 1–2 tbs of jerk aioli on each warm tortilla. Place 2–3 slices of sliced chicken on top. Sprinkle with about 1–2 tbs finely diced red onion and 1–2 tbs chopped cilantro. Season with a light pinch of salt and a grind of black pepper to taste.

Serve: arrange tacos on a platter with lime wedges for squeezing. Serve immediately while chicken is warm and tortillas are pliable.