Place the chicken between two sheets of parchment paper. Lightly pound with a meat mallet or rolling pin until the chicken is an even 1/2 inch thickness.
Add the pounded chicken to a large bowl or gallon zip-top bag.
Add the olive oil, lime juice, chili powder, salt, garlic powder, cumin, paprika, and ground black pepper to the bowl. Stir until the chicken is completely covered with the marinade. Let marinate for 30 minutes in the refrigerator.
Once the chicken is marinaded, preheat a cast iron skillet over medium heat.
Add the chicken to the pan and cook for 7-8 minutes until golden, flip, cook another 7-8 minutes, or until it reaches an internal temperature of 165. Remove from the pan and let cool briefly.
Once cooled, dice the chicken.