In a medium bowl, combine olive oil, fresh lime juice, minced garlic, chili powder, ground cumin, smoked paprika, salt, and black pepper to create the marinade.
Add the chicken breasts to the marinade and toss to coat evenly. Cover and refrigerate for at least 15 minutes.
Preheat a grill or grill pan to medium-high heat.
Remove the chicken from the marinade and grill for 5-6 minutes on each side, or until the internal temperature reaches 165°F (74°C) and the chicken is cooked through.
Transfer the grilled chicken to a cutting board and let it rest for 5 minutes, then slice into thin strips.
In a small bowl, mix sour cream with fresh lime juice to make the lime crema. Set aside.
Warm the corn tortillas on the grill for about 30 seconds per side until pliable and slightly charred.
To assemble the tacos, place a few slices of grilled chicken on each tortilla.
Top with shredded cabbage, chopped cilantro, diced red onion, jalapeño slices, and crumbled cotija cheese.
Drizzle each taco with the lime crema.
Serve immediately and enjoy your zesty grilled chicken tacos.