Place the chicken strips in a bowl and sprinkle with smoked paprika, cumin, cayenne, salt, and pepper. Toss to coat the pieces evenly with the spices.
Heat the olive oil in a skillet or grill pan over medium-high heat until shimmering and fragrant, about 1 minute.
Add the seasoned chicken to the hot pan, spreading it out in an even layer. Cook for about 4–5 minutes, undisturbed, until the edges are golden and slightly charred.
Flip the chicken pieces using tongs and cook for another 4–5 minutes, until cooked through and well browned with smoky spots.
Remove the cooked chicken from the pan and let it rest for a minute; then slice it into smaller strips if needed.
Warm the tortillas in a dry skillet or microwave until soft and pliable, about 20 seconds.
Fill each tortilla with the sliced smoky chicken, then add your favorite toppings like lettuce, cilantro, onions, or a squeeze of lime for extra flavor.
Serve immediately while warm and enjoy the smoky, spicy flavors in every bite.
