Mix paprika, cumin, salt, and black pepper in a small bowl to create the spice rub.
Pat the chicken breasts dry with paper towels and evenly sprinkle the spice mixture over each side, pressing gently to adhere.
Heat a skillet over medium-high heat until hot and add a tablespoon of olive oil, swirling to coat the surface.
Place the seasoned chicken breasts in the skillet and sear for about 4-5 minutes on each side, until the exterior is deeply charred and fragrant.
Reduce heat to medium, then continue cooking for another 5 minutes until the chicken is cooked through and juices run clear when pierced.
Remove the chicken from the skillet and let it rest for a few minutes to retain juiciness.
While the chicken rests, warm the tortillas on a dry skillet or in the microwave until soft and pliable.
Slice the rested chicken into thin strips, revealing a juicy interior with a flavorful, smoky crust.
Squeeze lime juice over the sliced chicken to add bright acidity and toss to combine.
Assemble tacos by placing sliced chicken into each warm tortilla, then optionally add toppings like cilantro or salsa.
Serve immediately, enjoying the crispy, smoky exterior with tender, juicy chicken inside.
