Step 1: Season chicken breasts with salt and pepper on both sides.
Step 2: Heat olive oil in a large skillet over medium-high heat. Add chicken and cook for 5-7 minutes per side until golden brown and cooked through. Remove from skillet and set aside.
Step 3: In the same skillet, add diced onion and cook for 3-4 minutes until softened. Add minced garlic and cook for 1 minute until fragrant.
Step 4: Add minced chipotle peppers, smoked paprika, and cumin. Stir to combine and cook for 1 minute.
Step 5: Pour in chicken broth and heavy cream. Bring to a simmer, then reduce heat to medium-low. Cook for 8-10 minutes, stirring occasionally, until sauce thickens slightly.
Step 6: Shred the cooked chicken using two forks. Return shredded chicken to the skillet with the sauce. Stir to coat and heat through for 2-3 minutes.
Step 7: Warm corn tortillas according to package directions.
Step 8: Serve chicken and sauce in warm tortillas. Garnish with fresh cilantro and lime wedges.