Place the fire roasted diced tomatoes, green onions, garlic, smoked paprika, and cumin in a blender and puree until smooth.
Heat a large skillet over medium heat and add olive oil. Once hot, pour in the tomato mixture from the blender and stir. Cook, stirring occasionally with a wooden spoon, until the sauce slightly thickens.
Add in the shredded chicken and a few handfuls of tortilla chips. Toss to combine, covering everything with the sauce.
Add in more tortilla chips and toss. Throw some toppings on: cilantro, queso fresco, sliced radish, and some sour cream or plain Greek yogurt. Spritz on some lime and devour!
