In a medium bowl, whisk together the olive oil, lime juice, chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, and pepper to create the marinade.

Add the bite-sized chicken pieces to the marinade and toss until every piece is well-coated. Cover and refrigerate for at least 30 minutes or up to 8 hours.

Heat a large skillet or cast-iron pan over medium-high heat. Add the marinated chicken to the hot pan in a single layer.

Cook for 4-6 minutes per side, until the chicken is cooked through and nicely charred. Remove from pan.

Warm the corn tortillas one by one in a dry skillet, over a gas flame, or in the microwave until soft and pliable.

Assemble the tacos by placing a portion of the cooked chicken on each warm tortilla. Top with a sprinkle of diced onion and fresh cilantro. Serve immediately with lime wedges.