1. Prepare Chicken and Aromatics:

• Cut the skinless, boneless chicken breast meat into bite-sized cubes (about 1-inch).
• Chop the green onions. Mince the garlic. Juice the lime. Dice the tomato for topping. Shred lettuce and cheese.

2. Cook the Chicken:

• Heat a medium saucepan or large skillet over medium-high heat. (If your pan isn’t reliably non-stick, add 1 tablespoon of olive oil).
• Add the cubed chicken to the hot pan. Cook, stirring occasionally, until the chicken is tender and cooked through, about 15 to 20 minutes. (Note: 15-20 min seems long for cubed chicken; adjust to 5-8 min or until cooked, depending on cube size and heat).

3. Add Sauce Ingredients and Simmer:

• Once the chicken is cooked, add the chopped green onions, red wine vinegar, lime juice, minced garlic, dried oregano, white sugar, salt, and pepper directly to the pan with the chicken.
• Stir everything together well to combine.
• Reduce the heat to low, cover the pan (if desired, though recipe doesn’t specify cover for simmer), and let the mixture simmer gently for 10 minutes, allowing the flavors to meld and the sauce to slightly thicken.

4. Warm the Tortillas:

• While the chicken simmers, heat a dry iron skillet or another pan/griddle over medium heat.
• Place one tortilla at a time in the hot pan. Warm for about 15-30 seconds per side, just until soft and pliable.
• Stack the warmed tortillas on a plate and cover with a clean kitchen towel to keep them warm. Repeat with all tortillas.

5. Assemble and Serve Tacos:

• To serve, spoon a portion of the warm lime chicken mixture into each warmed tortilla.
• Top with diced tomato, shredded lettuce, shredded Monterey Jack cheese, and your favorite salsa.
• Serve the Lime Chicken Soft Tacos immediately. Enjoy!