Place the sliced chicken in a bowl and add the olive oil, garlic, cumin, smoked paprika, salt, black pepper and the juice from half of the lime.
Toss until the chicken is evenly coated and let it marinate for 15 to 30 minutes.
Heat a skillet or grill pan over medium-high heat and cook the chicken until browned and cooked through, turning as needed. Remove from the heat once done.
Warm the tortillas in a dry pan or directly over a flame until soft and lightly charred.
Fill each tortilla with cooked chicken, sliced avocado and cherry tomatoes. Finish with chopped cilantro and a squeeze of the remaining lime before serving immediately.
