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In a large bowl, whisk together the mayo, oil, garlic powder, lime zest and juice, along with a pinch of salt. Add the chicken pieces to this, cover and let marinate in the fridge as long as you can. At least an hour. If you’re cooking within that hour, leave the bowl on the counter.
Heat a large skillet over high. Add the chicken in a single layer and sear about two minutes. You want a good char on the chicken, so crank the heat up and turn the exhaust fan on so your alarm doesn’t go off. Trust me. Toss the chicken and get the other sides a little charred and cooked through.
Remove the chicken from the pan and reduce the heat. Add a little more oil along with the scallions. Get them tender and blistered on both sides, just a couple of minutes.
Add the seared chicken to your toasted tortillas, along with the scallions and cotija cheese crumbles. Spritz with lime juice and serve with chips and salsa! Such a fun taco night.
Serves four!