Place all the ingredients in a large Ziplock bag, remove any air from the bag, seal, and mix thoroughly. Marinate for at least 6 hours, allowing the flavors to marry.
Remove the chicken from the marinade and place in a large skillet over medium-high heat, cook for 10 – 12 minutes, or until chicken is no longer pink; stirring occasionally. Transfer to a bowl.
Wipe the skillet with a paper towel. Add some oil to skillet and return to heat; heat to shimming.
Wrap the tortillas in foil and heat in a 300°F oven. This softens the shells and prevents breakage.
Working in batches, add a layer of chicken to the skillet and crisp for 4-5 minutes, until all pieces are crispy.
Spoon the chicken evenly into the shells.
Garnish with the cheese and cilantro.