In a small bowl, mix olive oil, chili powder, cumin, and minced garlic to create the marinade.

Place chicken breasts in a resealable bag or shallow dish and pour marinade over the chicken. Marinate in the refrigerator for 15 minutes.

Preheat the grill to medium-high heat. Remove chicken from marinade and grill for 6-8 minutes per side, until fully cooked.

While the chicken is grilling, warm the corn tortillas on the grill for about 30 seconds per side.

Let the grilled chicken rest for a few minutes, then slice into thin strips.

Assemble the tacos by placing the sliced chicken on tortillas and topping with fresh cilantro and a squeeze of lime.