Pat the chicken breasts dry with paper towels, then season evenly with jerk seasoning on both sides.
Heat olive oil in a large skillet over medium to medium‑high heat. Add the chicken and cook 6–7 minutes per side, or until golden brown and the internal temperature reaches 165°F.
Transfer the chicken to a cutting board and let it rest for 5 minutes, then slice thinly against the grain.
Make The Sauce:
In a small bowl, whisk together the mayonnaise and lime juice to make the lime mayo. Adjust seasoning to taste with salt or additional lime juice if desired.
Assemble The Tacos:
Warm the tortillas in a dry skillet for 15–30 seconds per side or wrap them in a damp paper towel and microwave for 20–30 seconds.
Layer shredded lettuce or cabbage on each tortilla, top with sliced jerk chicken, drizzle with lime mayo, and sprinkle with chopped cilantro.
Serve with lime wedges on the side for squeezing over the tacos.