Zest the limes with a zester to get 1/4 teaspoon zest. Juice the lime using a citrus juicer to get 2 tablespoons lime juice. Preheat oven to 400°F. Use a very large sheet pan or 2 smaller ones.
Add all the sauce ingredients to a food processor and blend or pulse until smooth. Transfer sauce to a Mason jar and refrigerate while preparing everything else so flavors can intensify.
Dice the onion and mince the garlic. Add olive oil to a large cast-iron pan and place over medium-high heat. Once oil is hot, add diced onion. Cook for 3–5 minutes or until soft and translucent.
Add garlic and cook for 20–30 seconds. Add chili powder, ground cumin, paprika, onion powder, garlic powder, dried oregano, salt, pepper, and chicken bouillon powder. Cook and stir the spices until fragrant, about 30 seconds.
Press everything to the sides of the pan. Add ground chicken to the center. Crumble the meat into small pieces and cook until no longer pink but not cooked through all the way, about 4–5 minutes.
This will take longer in a nonstick pan and you may need to drain off accumulated liquid here. Add in the tomato sauce and scrape the bottom of the pan to release any browned bits, this is where the flavor is!
Let simmer for 3–5 minutes, or until fully cooked through, then remove from heat.
Add tortilla shells to pans, fitting 9–10 in a 9 x 13-inch pan and add the rest to an 8 x 8-inch pan. Bake for 5 minutes to keep the shells from getting soggy quickly.
To the baked shells, add a heaping 1/4 cup of the taco meat filling and 2 tablespoons cheese on top. Repeat until all the shells are filled.
Bake for 8–15 minutes or until shells are crispy and cheese is very melted. Add your favorite toppings on top of the tacos.
I love topping these tacos with thinly sliced avocado, diced cherry tomatoes, sour cream, and lots of cilantro-lime sauce. Enjoy right out of the oven!
