Marinate the Chicken: In a medium bowl, whisk together olive oil, lime juice, garlic, cumin, chili powder, smoked paprika, onion powder, salt, and pepper. Add the chicken to the marinade, ensuring it’s well-coated. Cover and refrigerate for at least 30 minutes, or up to a few hours.

Preheat the Pan: Heat a large skillet or cast-iron pan over medium-high heat until hot.

Cook the Chicken: Remove the chicken from the marinade, allowing any excess to drip off. Place the chicken in the hot pan and cook for 5-6 minutes per side, or until the internal temperature reaches 165°F (74°C). Depending on the thickness of the chicken, you may need to adjust the cooking time slightly.

Rest and Slice the Chicken: Transfer the cooked chicken to a cutting board and let it rest for 5 minutes. Slice the chicken into thin strips.

Warm the Tortillas: While the chicken rests, warm the corn tortillas in the same pan or on a dry skillet over medium heat for about 30 seconds per side, until pliable and slightly charred.

Assemble the Tacos: Add the sliced chicken to the warm tortillas and top with diced onions, chopped cilantro, and a squeeze of lime. Add salsa, guacamole, or hot sauce as desired.