In a medium bowl, toss the thinly sliced chicken with olive oil, smoked paprika, cumin, garlic powder, onion powder, salt, and pepper until every piece is coated and fragrant.

Warm a large skillet over medium-high heat. Add a splash of oil — you want a shimmer, not a pool.

Add the chicken in a single layer. Let it sear undisturbed for 2 to 3 minutes to get golden edges, then stir and cook another 3 to 4 minutes until the chicken is cooked through and juices run clear.

While the chicken rests, warm the tortillas in a dry skillet for 20 to 30 seconds each side, or wrap them in foil and heat in a low oven.

Lay a tortilla flat. Spread a spoonful of Greek yogurt or sour cream, then a tablespoon of salsa. Add a handful of greens, corn, diced tomato, shredded cheese if using, and avocado.

Top with spiced chicken, a sprinkle of cilantro, and a squeeze of lime.

Fold the bottom up, fold the sides in, and roll tightly. For a crisp finish, place the wrapped seam-side down in a hot skillet and press with a spatula for 1 to 2 minutes per side until lightly golden.

Slice diagonally and serve immediately.