In a medium bowl, toss the chicken strips with olive oil, lemon juice, smoked paprika, cumin, garlic powder, salt, and black pepper until every piece is evenly coated. Let it sit for at least 5 minutes while you prep other ingredients, or up to 30 minutes for more flavor.

Heat a large skillet over medium-high heat. Once hot, add the seasoned chicken in a single layer, working in batches if necessary to avoid crowding the pan. Cook for 5-7 minutes, flipping occasionally, until the chicken is cooked through, no longer pink in the center, and nicely browned on all sides. Remove from skillet and set aside.

While the chicken cooks or cools slightly, slice your cucumber and red onion, and dice your tomato. Have all your fresh ingredients ready for assembly.

Lightly warm the naan bread. You can do this quickly in the microwave for 15-20 seconds per piece, or on the same skillet you cooked the chicken in for 30 seconds per side until soft and pliable.

Lay a warmed naan flat. Spread a generous amount of hummus evenly over the surface. Layer about a quarter of the cooked chicken strips down the center, then top with sliced cucumber, diced tomato, and thinly sliced red onion.

Carefully fold or roll the naan to create a wrap. You can fold one end over the filling and then roll it up, or simply fold it in half like a taco, depending on how full it is. Serve immediately and enjoy!