Heat a large skillet to medium heat and add a tbsp of fat.
Add in the diced veggies and saute 8-10 minutes, until tender.
Add in the cooked chicken and minced garlic, the chili, cumin, salt, pepper, cayenne and paprika and stir using a wooden spoon until everything is coated in the seasonings. Cook for an additional 2-3 minutes until all the flavors have melded together.
Remove from heat, transfer to a bowl and place in the fridge to cool for 30 minutes or until completely cool.
Add the cooled chicken and veggies to a larger bowl and add in the mayo, lime juice and fresh or dried cilantro. Stir to combine using a spoon.
Place the complete chicken salad in the fridge to chill for 1 to 2 hours. Serve immediately and enjoy.