Begin by preparing spanish rice if using. This will take the longest to cook so I start this first.
Cut chicken into thin or flat strips and place in a large bowl. Sprinkle garlic, chili, onion, and paprika over chicken and mix using tongs or wooden spoon.
Place skillet over medium to medium high heat. Add chicken once pan is warmed up. Cook about 3-4 minutes, flip, cook additional 3 minutes.
Gather all ingredients in one spot for easy distribution on tortillas.
Place tortilla on cutting board or plate, and, using a pizza cutter or sharp knife, make one cut from the edge to the center.
Visually dividing up the circular tortilla into four quarters, add desired ingredients to each quarter, keeping it flat.
From the lower left quarter, fold up, then over to the right, then finally fold down completing the triangle(ish) shape.
Place in skillet, no oil needed, and "fry" until crisy and golden brown on both sides.
Dip into your favorite salsa, sour cream, or cheese dip if desired!