Cut chicken into thin strips and place in a sealable bag.
In a small bowl, whisk together the oil, lime juice, and seasoning. Pour into bag of chicken and seal.
Move the contents around to coat the chicken in the marinade.
Refrigerate for 30 minutes.
Heat a large skillet over medium heat for 2 minutes.
Add the chicken and the marinade to the pan and cook, stirring frequently, for 6-8 minutes or until the chicken is no longer pink in the middle. Leave in strips or chop into smaller pieces.
