1. Prepare the Chicken and Marinade: Start by slicing your boneless, skinless chicken breasts into thin strips or 1-inch pieces. In a medium bowl, combine 2 tablespoons olive oil, minced garlic, chili powder, ground cumin, smoked paprika, dried oregano, 1/4 teaspoon salt, 1/8 teaspoon black pepper, 2 tablespoons fresh lime juice, and 1 tablespoon chopped fresh cilantro. Stir everything together until well combined.

2. Marinate the Chicken: Add the sliced chicken to the bowl with the marinade. Toss the chicken thoroughly to ensure every piece is evenly coated. Cover the bowl and refrigerate for at least 30 minutes, or up to 2 hours for deeper flavor.

3. Prepare the Fresh Tomato Lime Sauce: While the chicken is marinating, prepare your sauce. In a separate small bowl, combine the halved cherry tomatoes, chopped red onion, 2 tablespoons fresh lime juice, 1 tablespoon chopped fresh cilantro, 1 tablespoon olive oil, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Gently stir to combine all the ingredients. Set aside at room temperature.

4. Cook the Marinated Chicken: Heat a large skillet or cast-iron pan over medium-high heat. Once hot, add the marinated chicken in a single layer, being careful not to overcrowd the pan. You may need to cook the chicken in batches.

5. Sear and Cook Through: Cook the chicken for 3-4 minutes per side, or until it’s golden brown and cooked through. The internal temperature should reach 165 F (74 C).

6. Rest and Serve: Once cooked, remove the chicken from the skillet and let it rest for a few minutes. Serve the warm marinated chicken immediately with the fresh tomato lime sauce.