Step 1

Combine cumin, oregano, sazon, garlic powder, salt, and cayenne pepper in a large bowl. Add lime juice and olive oil and stir to make the marinade. Add chicken and refrigerate for 30 minutes to 12 hours.

Step 2

Preheat an outdoor grill for medium heat and lightly oil the grate. Grill marinated chicken until no longer pink at the bone and juices run clear, about 8 minutes per side. Transfer to a bowl and shred chicken with forks.

Step 3

Spray canola oil onto the tortillas and heat on the grill approximately 45 seconds per side. Transfer to a plate and cover with a paper towel to keep warm. Serve with shredded chicken.