Preheat your grill or grill pan over medium-high heat until hot and aromatic, about 5 minutes. While heating, prepare the marinade by mixing lime juice, chipotle paste, cumin, and olive oil in a small bowl.
Place the cooked chicken in a large bowl, then pour half of the smoky lime marinade over it. Toss gently to coat every piece evenly — this helps the flavors soak in while keeping the chicken juicy.
Cook the marinated chicken on the grill for about 5-7 minutes per side, until lightly charred and heated through. As it cooks, you'll hear a gentle sizzle and see beautiful grill marks forming.
Remove the chicken from the grill, let it rest for a few minutes, then shred it into bite-sized pieces with two forks or your hands. Set aside.
In a large mixing bowl, combine the shredded chicken, fresh salsa, and chopped cilantro. Add a squeeze of lime juice and a pinch of salt and pepper to brighten the flavors, then toss everything gently.
Just before serving, crumble the crispy corn chips over the salad for added crunch. Toss lightly to distribute evenly and keep some chips intact for a crispy texture contrast.
Transfer the salad to serving bowls, drizzle with any remaining lime marinade or a fresh squeeze of lime, and sprinkle with extra cilantro if desired for vibrant presentation.
Enjoy immediately while the chicken is warm and the chips stay crispy for a perfect combination of smoky, spicy, fresh, and crunchy textures.
