Cut the chicken breasts into thin strips or small 2 cm pieces.

In a small bowl, combine chili powder, cumin, garlic powder, paprika, salt, and black pepper.

Sprinkle the spice mixture evenly over the chicken pieces and toss to coat.

Heat the olive oil in a large skillet over medium-high heat.

Add the seasoned chicken to the skillet in a single layer. Cook for about 5-6 minutes, stirring occasionally, until chicken is browned and cooked through (internal temperature should reach 75°C or 165°F).

While the chicken cooks, warm the tortillas in a dry pan over medium heat for about 30 seconds per side, or wrap them in foil and heat in a 160°C oven for 5 minutes.

Assemble the tacos: Place some chicken on each tortilla. Top with shredded lettuce, diced tomato, sliced red onion, shredded cheese, and chopped cilantro.

Serve immediately with lime wedges on the side.

Optional: Add avocado slices, salsa, or sour cream for extra flavor.

If using rotisserie chicken, shred and warm with spices instead of cooking raw chicken.