Slice boneless, skinless chicken breasts into thin strips, season with salt, black pepper, garlic powder, and paprika, and marinate for 10 minutes.

Set up a breading station with seasoned flour, beaten eggs, and breadcrumbs.

Dredge each marinated chicken strip in flour, then dip in eggs, and finally roll in breadcrumbs.

Heat cooking oil in a frying pan over medium heat.

Fry chicken strips for 4–5 minutes per side until golden brown and crispy.

Drain excess oil on paper towels to maintain crispiness.

Warm tortillas in a skillet until pliable, then add shredded lettuce, tomato slices, and fried chicken.

Drizzle sweet chili sauce and mayonnaise or ranch, then sprinkle with cheddar cheese.

Wrap tortillas tightly and slice in half to serve.