Prepare marinade: In a medium bowl, combine olive oil, lime juice, chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, pepper, and sugar (if using). Add the minced garlic and chopped cilantro. Whisk everything together thoroughly until the mixture is well blended and slightly thick, making sure all the spices are evenly distributed.

Marinate chicken: Place the chicken in a large bowl or resealable zip bag. Pour the marinade over the chicken, turning each piece to ensure it is fully coated. Cover the bowl or seal the bag and refrigerate for at least 1–2 hours, allowing the flavors to soak in deeply. For best results and a more authentic, bold flavor, marinate overnight.

Cook the chicken: Heat a large skillet or grill pan over medium-high heat. Add a small drizzle of oil if needed. Place the marinated chicken onto the hot pan, letting excess marinade drip off. Cook for about 5–7 minutes per side, depending on thickness, until the chicken develops a nice golden char and is fully cooked through (internal temperature should reach 165°F / 74°C). Avoid overcrowding the pan so the chicken sears properly.

Rest and chop: Once cooked, transfer the chicken to a cutting board and let it rest for 5 minutes. This helps keep the juices inside the meat. After resting, chop the chicken into small bite-sized pieces or strips, similar to the style used in burrito bowls and tacos.

Serve: Serve the flavorful chicken warm in burritos, tacos, bowls, or salads. Add your favorite toppings like rice, beans, cheese, salsa, guacamole, or sour cream for a complete and satisfying meal.