Prepare the Spice Mix: In a small bowl, combine the smoked paprika, ground cumin, dried oregano, cayenne pepper, salt, and black pepper. Mix well and set aside.

Sauté the Aromatics: Heat the olive oil in a large frying pan over a medium-high heat. Add the diced red onion and cook for 3-4 minutes, until it begins to soften and turn translucent.

Bloom the Spices: Add the minced garlic and the pre-mixed dry spices to the pan. Stir constantly for about 30 seconds until fragrant. This step, known as blooming, is crucial for unlocking the full potential of the spices.

Cook the Chicken: Add the diced chicken pieces to the pan in a single layer. Try not to overcrowd the pan; cook in two batches if necessary. Let the chicken sear without moving it for 2-3 minutes to develop a nice brown crust.

Stir in the Paste: Once the chicken has some colour, stir in the chipotle paste. Continue to cook, stirring occasionally, for another 5-7 minutes, or until the chicken is cooked through and no longer pink inside. I find that using a wooden spoon to scrape up any browned bits from the bottom of the pan adds even more flavour.

Finish with Lime: Remove the pan from the heat and squeeze the fresh lime juice all over the chicken. Stir everything together one last time. The residual heat will be enough to incorporate the juice without cooking off its fresh, zesty flavour.

Warm the Tortillas: While the chicken rests for a minute, warm your tortillas. You can do this by heating them one by one in a dry frying pan for 30 seconds per side, or by wrapping a stack of them in foil and placing them in a warm oven (150°C/130°C fan) for 10 minutes.

Assemble and Serve: It's time to build your tacos! Spoon a generous amount of the spicy chicken into a warm tortilla, then pile on your favourite toppings like shredded lettuce, diced tomato, avocado, grated cheese, and a dollop of soured cream.