Heat a large nonstick skillet over medium-high heat. Sprinkle chicken evenly with 1/2 teaspoon each salt and pepper. Add 1 teaspoon oil to pan. Add chicken; cook 4 minutes on each side or until done. Remove from pan; cool slightly. Shred chicken.
Heat butter and remaining 2 teaspoons oil in pan over medium-high heat until butter melts. Stir in paprika and cumin. Add chicken, tossing to coat. Spread chicken into an even layer. Cook 3 minutes without stirring; turn chicken over, and cook 3 more minutes. Sprinkle with remaining 3/4 teaspoon salt, and drizzle with lime juice; toss to coat.