In a small bowl, whisk together ¼ cup of olive oil, the juice of 2 limes, 2 tablespoons of chili powder, 1 teaspoon of cumin, 1 teaspoon of garlic powder, 1 teaspoon of onion powder, and a generous pinch of salt and pepper.

Submerge 4 boneless, skinless chicken breasts in the marinade, making sure they are fully coated. Cover the bowl with plastic wrap and let it marinate for at least 30 minutes.

Preheat your grill to medium-high heat (about 375°F to 450°F). Allow the grill to heat up for about 10–15 minutes.

Place the marinated chicken breasts on the hot grill and cook for 6–7 minutes on each side.

Once grilled, remove the chicken from the grill and let it rest for 5 minutes, then slice the chicken into thin strips.

Grill the corn tortillas for 1–2 minutes per side, monitoring them closely to ensure they get crispy.

Spread a generous layer of refried beans on each crispy tortilla.

Top with sliced grilled chicken, shredded lettuce, diced tomatoes, and sliced radishes.

Sprinkle grated cheese over the tops and add a dollop of sour cream.

Garnish with freshly chopped cilantro and serve with lime wedges.