Pat chicken dry with paper towels and, if thick, slice each breast horizontally to make 2 thinner cutlets (about 1/2 inch thick) for even cooking. In a small bowl combine paprika, smoked paprika, garlic powder, onion powder, cumin, oregano, cayenne, salt and black pepper. Drizzle olive oil over chicken and rub to coat, then sprinkle the spice blend evenly on both sides, pressing gently so it adheres. Squeeze juice from 1/2 lime over the chicken and let sit at room temperature for 10 minutes (or refrigerate up to 30 minutes).

Cook chicken

Heat a cast-iron skillet or heavy grill pan over medium-high heat until very hot (about 3–4 minutes). Add a light film of oil to the pan. Place chicken in the pan and cook without moving 4–5 minutes until a dark crust forms. Flip and cook 3–4 minutes more until internal temperature reaches 165°F (74°C). If using thicker pieces, cover briefly and lower heat to finish without burning. Transfer chicken to a cutting board and rest 5 minutes, then slice thinly across the grain into strips sized for tortillas.

Pico de Gallo

Combine the diced tomatoes, diced onion, chopped cilantro, minced jalapeño, 1 tablespoon lime juice, 1/4 tsp salt and a pinch (1/8 tsp) black pepper in a bowl. Stir gently, taste and adjust seasoning. Let sit 10 minutes for flavors to meld.

Whiskey Taco Signature Sauce

Whisk together mayonnaise, sour cream, minced chipotle, adobo sauce, 1 tsp lime juice, honey, smoked paprika, garlic powder and 1/8 tsp salt in a small bowl until smooth. Taste and add more adobo or chipotle for heat, or a little more honey for sweetness. Refrigerate until assembly (can be made ahead up to 2 days).

Assembly

Warm tortillas: heat a dry skillet over medium and brush each tortilla lightly with the vegetable oil or butter. Warm 20–30 seconds per side until pliable and slightly toasted. Keep warm wrapped in a clean towel.

Build tacos: place a warmed tortilla on a plate. Add about 2–3 ounces (roughly 1/4 cup loosely packed) sliced blackened chicken down the center. Top with 2 tablespoons pico de gallo, a small handful (about 1/4 cup) shredded lettuce, and 1–2 tablespoons crumbled cotija cheese. Drizzle 1–1.5 tablespoons Whiskey Taco signature sauce over the top. Serve with an extra lime wedge for squeezing.

Serve: repeat for remaining tortillas. Leftover sauce and pico keep refrigerated for 2–3 days; leftover cooked chicken for 2 days.