Make dressing/marinade.

Whisk together olive oil, red pepper flakes, lime juice, garlic and cumin until emulsified.

Place chicken breasts in a large resealable plastic bag.

Pour about half of the lime dressing over the chicken, close bag and toss chicken to coat.

Marinate 15.

Meanwhile, heat 2 tablespoons vegetable oil in a medium skillet over medium heat.

Cut tortillas in half, then slice the halves into ½”-thick strips.

When the oil is shimmering and very hot, add the strips to the oil.

Fry until crispy, about 2 per side.

Drain on paper towels and season immediately with salt.

In a separate skillet, heat remaining vegetable oil over medium-high heat.

Add chicken and cook for 6-8 per side, until the chicken is cooked through.

Let rest for 10 before slicing.

Assemble salad.

Toss remaining ingredients in a large serving bowl.

Top with cooked chicken and crispy tortilla strips then toss with dressing.