Marinate the chicken: In a large bowl, whisk together the olive oil, lime juice, minced garlic, smoked paprika, cumin, oregano, chilli powder, salt, and pepper until it forms a fragrant, rust-coloured paste. Add the chicken breasts and turn them to coat thoroughly. Cover the bowl with cling film and set aside at room temperature for 1 hour—the chicken will take on a deep orange hue and smell warmly spiced.

Prepare the grill: Light your gas grill or heat a grill pan over a medium-high flame. You want the temperature to reach around 200°C (400°F), so the surface is searingly hot but not smoking. Brush the grates lightly with oil to prevent sticking.

Grill the chicken: Place the marinated chicken breasts on the hot grill. You should hear a vigorous sizzle immediately. Cook for 5–6 minutes per side, depending on thickness. The chicken is ready when the internal temperature hits 74°C (165°F) on a meat thermometer, and the exterior is marked with deep brown grill lines. Let the chicken rest on a cutting board for 5 minutes—the juices will redistribute, and the flesh will feel firm yet springy.

Grill the vegetables: While the chicken rests, toss the sliced bell peppers and red onion rounds onto the grill. They should sizzle loudly; cook for 3–4 minutes per side, until they soften and develop blackened, charred edges. The peppers will turn glossy and sweet-smelling, and the onions will become translucent with a smoky sweetness.

Warm the tortillas: Reduce the grill heat to low. Lay the tortillas directly on the grates for about 30 seconds per side. They should puff slightly and show light brown spots, releasing a toasty, earthy aroma. Stack them in a clean tea towel to keep them warm and pliable.

Slice and assemble: Using a sharp knife, slice the rested chicken against the grain into 1cm strips. The inside should be white and juicy, with a faint pinkness only from the paprika marinade. Arrange the sliced chicken and grilled vegetables on a warm platter. Garnish with fresh coriander and serve immediately with lime wedges and the warm tortillas.