Place chicken in a medium mixing bowl. Pour over 1 Tbsp olive oil and lime juice.
Sprinkle with chili powder, cumin, garlic powder, smoked paprika, cayenne pepper and salt and pepper (I use about 1 tsp salt and 3/4 tsp pepper).
Toss mixture well until evenly coated. At this point you can use right away or marinate in the fridge for up to 8 hours.
Heat a 12-inch non-stick skillet over medium-high heat. Drizzle in remaining 1 Tbsp olive oil.
Place chicken in skillet spacing evenly apart. Let cook until browned on bottom, about 6 minutes.
Turn chicken pieces, reduce heat to medium if needed. Continue to cook until chicken has cooked through (165 degrees in thickest portion), about 6 minutes longer.
Transfer to a cutting board and let rest a few minutes. Cut into pieces.
Layer chopped chicken over tortillas, sprinkle with desired toppings and onions and cilantro. Serve warm with lime wedges for spritzing over.
*To warm tortillas I like to heat in a little olive oil in a skillet, until just light golden brown spots appear on each side. Drain on paper towels. This is optional, they can also be heated without oil.
Serving is 2 tacos per person. Additional toppings and salt added not included in nutrition estimate as these will vary.
Additional Topping Ideas
Pico de gallo or salsa
Sliced or diced avocado or guacamole
Shredded lettuce or cabbage
Cheese (Mexican blend, queso fresco, Monterey jack etc.)