Crispy Chicken Tacos

In a bowl, combine diced chicken with 1 tsp paprika, garlic powder, onion powder, 1/2 tsp cumin, 1 tbsp olive oil, salt, and pepper. Mix well to coat.

Heat 1 tbsp of olive oil in a large skillet over medium-high heat. Add minced onion and garlic and sauté until fragrant.

Add the marinated chicken to the skillet. Cook, stirring occasionally, until browned and cooked through. Set aside.

To make the pico de gallo, combine diced onion, diced tomatoes, most of the chopped cilantro, salt, pepper, and the juice of half a lemon in a bowl. Mix to combine.

To make the spicy taco sauce, whisk together mayonnaise, sriracha, the remaining 1/2 tsp paprika, 1/4 tsp cumin, and the remaining chopped cilantro in a small bowl until smooth.

Heat the remaining 2 tbsp of olive oil in a clean skillet over medium heat. Place tortillas in the pan.

Sprinkle a layer of shredded cheese on each tortilla, followed by a portion of the cooked chicken.

Fold the tortillas in half. Cook for 2-3 minutes per side, until golden brown, crispy, and the cheese is melted.

Serve the crispy chicken tacos immediately with the pico de gallo and spicy taco sauce for dipping or topping.