Prep the chicken: Pat the chicken dry with paper towels. If using breasts, slice them into even cutlets or small strips for faster, even cooking. Thighs can stay whole or be cut into large chunks.

Make the seasoning: In a bowl, combine chili powder, cumin, smoked paprika, garlic powder, onion powder, oregano, salt, pepper, and cayenne if using. Add lime zest for extra brightness.

Marinate: Toss chicken with oil, the spice blend, minced garlic, and a squeeze of lime juice. Mix until evenly coated. Let it sit for 10–20 minutes at room temperature, or up to 8 hours in the fridge.

Preheat the air fryer: Set to 380°F (193°C) for 3–5 minutes. Preheating helps with browning and reduces sticking.

Arrange the chicken: Place chicken in a single layer in the basket. Avoid overcrowding; cook in batches if needed. Lightly spritz with oil for extra color.

Air fry: Cook for 8–12 minutes, flipping halfway. Breasts or thin strips cook faster; thighs or thicker pieces take a bit longer. Target internal temp: 165°F (74°C).

Rest and chop: Transfer to a cutting board and let rest 3 minutes. Slice or chop into bite-sized pieces. Toss with another squeeze of lime and a pinch of salt.

Warm tortillas: Wrap tortillas in a damp paper towel and microwave 30–45 seconds, or place them in the air fryer at 320°F (160°C) for 1–2 minutes until pliable.

Build the tacos: Layer chicken into tortillas. Add cabbage or lettuce, onion, cilantro, jalapeños, avocado, and cheese. Finish with salsa or a quick lime crema (yogurt or sour cream mixed with lime juice, a pinch of salt, and a dash of chili powder).

Serve: Plate with lime wedges and hot sauce on the side. Eat while warm and crisp.