Remove the meat from the chicken and chop it up into small pieces. I like to use the breast meat for tacos and save the dark meat—wings, legs, and drumsticks—to eat later (or while I cook, like a savage).
Warm the refried beans in a pan.
Heat olive oil in a sauce pan over medium heat. Add chicken and a little seasoning at a time (you'll have extra left over) and toss to coat. Taste and adjust seasonings, if necessary. Turn heat to low and sauté until just warmed through. Make sure not to overcook it, or the chicken will become very dry.
Prepare your toppings—lettuce, avocado, lime, cheese, salsa, or whatever else you're feeling. Warm the tortillas in the oven at 200° F for a few minutes or pop them right on the flame of your stovetop for some char.
Build your tacos with beans, chicken, salsa, lettuce, avocado, cheese, and fresh lime and serve.