Prep the chicken: Pat the chicken dry and cut into bite-sized strips or small chunks. This helps it cook quickly and evenly.

Make the seasoning: In a bowl, mix 2 teaspoons chili powder, 1 teaspoon ground cumin, 1 teaspoon smoked paprika, 1 teaspoon dried oregano, 1 teaspoon salt, and 1/2 teaspoon black pepper.

Marinate: Toss the chicken with 2 tablespoons oil, the spice mix, 3 minced garlic cloves, and the juice of 1 lime. Let it sit for 10–15 minutes while you prep toppings. (Longer is fine if you have time.)

Prep the toppings: Finely dice red onion, chop cilantro, slice jalapeño (if using), shred cabbage, and cube tomatoes or prep pico de gallo. Crumble Cotija if using.

Heat the pan: Place a large skillet over medium-high heat. Add a drizzle of oil. When the pan is hot, add the chicken in a single layer.

Sear and cook: Cook without moving for 2–3 minutes to get color, then stir. Continue cooking 4–6 more minutes, until the chicken is cooked through and lightly charred on the edges. Squeeze the second lime over the chicken and toss.

Warm the tortillas: Heat a dry skillet over medium-high. Warm each tortilla for 20–30 seconds per side until pliable and lightly charred in spots. Keep them wrapped in a clean towel to stay soft.

Assemble: Fill tortillas with chicken. Top with cabbage, onion, cilantro, tomato or pico, jalapeño, a dollop of sour cream or crema, and cheese if using. Add hot sauce or avocado as you like.

Serve: Enjoy immediately with extra lime wedges on the side for a bright finish.