(recommended) Rest chicken breasts at room temperature for 15 minutes to remove the chill for efficient cooking. This step can happen now or after step 3.
Pat CHICKEN BREASTS dry with a paper towel.
Coat chicken with OLIVE OIL and sprinkle SALT, PEPPER, and CUMIN over the surface. Set aside.
Preheat grill to medium-high heat (about 400°F). Brush the grates to clean, then coat with oil.
Place chicken breasts in the center of preheated grill, close lid, and grill for 3-5 minutes, or until the chicken effortlessly releases from the grill.
Flip chicken breasts over and close grill lid. Turn the outside burners to MEDIUM heat and turn center burner OFF. This is known as MOM, medium-off-medium, which creates indirect heat for more efficient cooking inside and out.
Continue grilling chicken breasts until they reach a safe internal temperature of 165 degrees Fahrenheit.
Transfer chicken breasts off the grill, loosely cover, and rest about 5 minutes to allow the juices to redistribute. Pull or shred chicken for tacos.
Assemble
Brush or spray CORN TORTILLAS with oil and grill both sides over medium heat until golden brown and warmed through.
Distribute shredded chicken over warm tortillas along with your favorite toppings, such as peach salsa or mango salsa, corn, Cotija cheese, cilantro, and lime.