Place the chicken in a large (gallon) resealable bag.

In a small bowl, whisk together the olive oil, lime juice, garlic, chili powder, cumin, smoked paprika, salt, and black pepper.

Pour the mixture over the chicken in the bag. Work the chicken a bit so that it is all evenly covered. Rub the marinade all over the chicken.

Place the bag in the fridge and let the chicken marinate for 1 to 6 hours.

Preheat your grill on high for 5 minutes.

Use a brush to scrape the grates well, and then lightly oil the grates.

Place the chicken on the grill, reduce the heat to medium, and close the lid. Cook the chicken for 10 minutes.

After 10 minutes, flip the chicken over, and cook for an additional 8 to 12 minutes, or until the chicken is cooked through. The internal temperature of the chicken should read 165 degrees F. when you remove it from the grill.

Let the chicken rest for 3 to 5 minutes before slicing into strips.

Serve in warm tortillas with your taco toppings of choice.