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Prepare the chipotle crema by mixing the sour cream or Greek yogurt, chipotle peppers in adobo with 1 tsp of the adobo sauce, lime juice, and a pinch of salt. Set aside.
In a large bowl, toss the diced chicken with the olive oil, paprika, chili powder, cumin, garlic powder, onion powder, dried oregano, dried thyme, cayenne (if using), and salt and pepper.
Spread the seasoned chicken in a single layer on a sheet pan. Bake at 400°F for 15-20 minutes, until the chicken is cooked through.
Warm the tortillas according to package instructions.
To assemble, place the baked chicken on the tortillas, top with shredded cheese, pickled red onion, cilantro, lime wedges, and a drizzle of the chipotle crema.