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In a large bowl, toss the sliced chicken with 1 tsp of the Cajun seasoning, the smoked paprika, salt, and black pepper until evenly coated.
Heat 1 tbsp of the olive oil in a large pot or Dutch oven over medium-high heat until shimmering. Add the chicken in a single layer and cook, undisturbed, for 3 minutes, then flip and cook for another 2 minutes, until the chicken reaches 165°F (74°C) on an instant-read thermometer and is no longer pink at the center. Transfer to a plate and set aside.
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