Preheat the oven to 425°F (220°C) and lightly oil a baking sheet.

In a cast iron skillet, heat canola oil over medium-high heat. Add ground chicken, diced sweet onion, and minced garlic, and cook for 3-5 minutes until browned.

Drain excess fat, then stir in chopped green chiles, chili powder, smoked paprika, dried oregano, and ground cumin. Cook for 1-2 minutes until fragrant.

Remove from heat and mix in fresh cilantro and lime juice. Add shredded cheese and stir until melted.

Spoon chicken mixture onto one half of a tortilla, add cheese, and fold to seal. Repeat for all tortillas.

Arrange tacos on the baking sheet, brush tops with remaining oil, and bake for 12-15 minutes until crispy and golden brown.

Let cool slightly before serving with toppings like salsa, sour cream, or guacamole.