Combine lime juice, chicken broth, oregano, cumin, chili powder, salt, onion powder, and garlic powder in a zip bag. Add chicken, seal, and marinate.

Refrigerate and marinate for at least 1 hour, ideally overnight.

Heat a pan over medium-high heat, add chicken, and cook for about 4 minutes per side.

Cover and cook an additional 10 minutes until chicken reaches 165°F.

Let chicken rest, then slice into ¼-inch pieces.

Toast tortillas in a separate pan until warm and pliable.

Spread sour cream on tortillas, add chicken, cheese, lettuce, tomatoes, and onions. Assemble to taste.

Serve immediately with additional toppings as desired.