Whisk together the oil, orange juice, and paprika. Pour half the vinaigrette over the chicken and add the garlic; cover and let marinate eight hours or overnight in the refrigerator. Reserve the remaining vinaigrette in a squeeze bottle in the refrigerator. Season the chicken with salt and pepper to taste and grill or broil the chicken 4-5 minutes on each side or until cooked through. Rip the chicken into pieces with your fingers or hack with a knife. Wrap the tortillas in foil and warm in the oven. Divide the chicken among the tortillas, drizzle with the vinaigrette, and top with lettuce and tomatoes. Roll and serve.