Preheat your oven to 400°F (200°C). Line a baking sheet with parchment for easy cleanup.

In a bowl, toss the diced chicken with chili powder, cumin, garlic powder, paprika, and salt. Drizzle with a tablespoon of olive oil and mix well so every piece is lightly coated.

Spread the seasoned chicken on the baking sheet in a single layer. Bake for 12–15 minutes, until the chicken is cooked through and no longer pink in the center. If you like a touch of caramelization, you can turn on the broiler for 1–2 minutes at the end, watching carefully.

While the chicken cooks, lightly brush the tortillas with the remaining olive oil. Arrange them on another sheet in a single layer and bake for 6–8 minutes, flipping once, until they become crisp and lightly golden. If you prefer softer shells, skip this step and warm them in a dry skillet instead.

Remove both sheets from the oven. Slice or flake the cooked chicken into bite-sized pieces. The goal is a mix of tender, flavorful meat and crisp tortillas.

Assemble the tacos: Place a crisp tortilla on a plate, add a generous spoonful of chicken, a sprinkle of cheese, a dollop of pico de gallo, and a squeeze of lime juice. Top with cilantro and any optional toppings you love.

If you want the cheese melted, you can return the assembled tacos to the oven for 2–3 minutes, just long enough for the cheese to melt without softening the tortilla edges.