Slice or dice the chicken into bite-sized pieces and season with cumin, chili powder, salt, and pepper. Set aside.
Heat olive oil in a skillet over medium-high heat until shimmering and fragrant. Add the seasoned chicken and cook, stirring occasionally, until browned and cooked through, about 8 minutes. The edges should be crispy and golden.
While the chicken cooks, warm the tortillas in a dry skillet or microwave until soft and pliable, about 20 seconds. Wrap in a clean towel to keep warm.
Chop the cilantro finely and squeeze lime juice over the cooked chicken for a bright, fresh flavor. Stir briefly to combine.
Assemble each taco by placing a portion of the cooked chicken onto a warm tortilla. Top with salsa, shredded cheese, and a sprinkle of cilantro.
Serve immediately, garnished with extra lime wedges if desired, to enjoy the crispy, juicy, and flavorful bite.