In a medium bowl, whisk together ¼ cup olive oil, the juice of 2 limes, 2 teaspoons chili powder, 1 teaspoon garlic powder, 1 teaspoon cumin, 1 teaspoon paprika, and a pinch of salt and pepper.

Place the boneless, skinless chicken breasts into a resealable plastic bag or dish. Pour the marinade over the chicken, ensuring each piece is well-coated. Refrigerate for at least 30 minutes.

Preheat your grill or stovetop pan to medium-high heat, around 375°F (190°C).

Remove the chicken from the refrigerator. Cook on the grill or pan for 6-7 minutes on each side or until the internal temperature reaches 165°F (75°C).

Transfer the chicken to a plate and let it rest for about 5 minutes.

Slice the chicken into strips or serve whole. Garnish with fresh cilantro if desired.