In a medium bowl, combine the smoked paprika, cumin, coriander, garlic, 3 tablespoons olive oil and lime juice, stirring with a whisk.
Add chicken and stir to combine. Cover with plastic wrap and chill in the refrigerator for at least 20 minutes and up to a day, flipping occasionally.
In a large fry pan, heat remaining 2 tablespoons olive oil over medium heat. Season chicken with salt and pepper and add chicken to pan. Cook, turning occasionally, until browned all over, 8-10 minutes.
Remove chicken from heat and let cool. Shred chicken with your fingers or two forks.
Recipe by Two of a Kind at http://www.twoofakindcooks.com/easy-shredded-chicken/