Heat oil on high in a heavy bottomed skillet or saucepan. Sauté garlic for a few seconds. Add chicken, salt, cumin and paprika. Sauté for 5 minutes until chicken starts to brown. Add tomatoes, reduce heat to medium and cook for approximately 25 minutes until the chicken is cooked. Remove from heat, cover and set aside.
Combine ingredients for salad in a bowl. Toss gently to combine.
When ready to serve warm tortillas in the microwave. Place a tortilla on a plate. Spoon some chicken on the tortilla. Top with salad, extra coriander, chili, lime and sour cream. Fold and eat.