4 cups cooked rice (preferably day-old and cold)

2 tablespoons vegetable or sesame oil

2 eggs, beaten

2 cloves garlic, minced

½ cup diced carrots

½ cup frozen peas

1 cup cooked chicken breast, shrimp, or firm tofu, diced (optional)

3 green onions, sliced

2–3 tablespoons soy sauce

1 tablespoon oyster sauce (or vegetarian mushroom sauce)

½ teaspoon ground white or black pepper

Salt to taste

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In a bowl, whisk together lime juice, olive oil, garlic, cumin, chili powder, smoked paprika, oregano, salt, and pepper. Add the chicken thighs and toss to coat. Marinate for at least 30 minutes, or up to overnight for the best flavor.
Heat a grill or skillet over medium-high heat. Cook the chicken for 5–7 minutes per side, or until cooked through and lightly charred.
Remove the chicken from heat and let it rest for 5 minutes. Slice the chicken into thin strips or small bite-sized pieces.
Heat the corn tortillas in a dry skillet or over a gas flame for 20–30 seconds per side until warm and slightly charred.
Layer the sliced chicken into the tortillas and top with chopped onion, cilantro, and a squeeze of lime. Add any optional toppings you like, such as avocado, cotija cheese, pickled red onions, or salsa verde.

For a leaner option, use boneless, skinless chicken breasts instead of thighs.

Add sliced jalapeños or hot sauce for a spicy kick.

Swap the chicken for grilled vegetables like peppers, zucchini, and onions for a tasty vegetarian version.

Try adding grilled pineapple for a sweet contrast to the savory chicken.