In a medium bowl, combine olive oil, salt, pepper, fresh lemon juice, lemon zest, minced garlic, and your choice of herbs. Stir until well mixed. Add the chicken pieces to the marinade, ensuring they are fully coated. Cover the bowl with plastic wrap and let the chicken marinate in the refrigerator for at least 30 minutes to absorb all those bright flavors.

While the chicken marinates, preheat your oven to 300°F (150°C). In a separate bowl, separate the egg whites from the yolks. Using an electric mixer, whip the egg whites with baking powder until stiff peaks form, which takes about 3-5 minutes. Gently fold in the egg yolks and cream cheese until the mixture is smooth and well combined.

Line a baking tray with parchment paper. Using a spoon, ladle the cloud bread batter onto the tray, forming round discs about 4 inches in diameter. Bake the cloud bread in the preheated oven for approximately 25 minutes, or until they are golden brown and firm to the touch. Once baked, allow them to cool slightly before handling.

Heat a skillet over medium heat and add a drizzle of olive oil. Once hot, place the marinated chicken pieces in the skillet, cooking them for about 6-8 minutes per side, or until the chicken is golden brown and fully cooked (internal temperature should reach 165°F/74°C). Remove from heat and let the chicken rest before slicing or shredding to use in the tacos.

To assemble your Lemon Chicken Cloud Bread Tacos, if desired, slice the cloud breads in half for easier handling. Fill each piece with the juicy lemon chicken, then add your favorite toppings, such as fresh herbs, diced vegetables, or a drizzle of your preferred sauce.

For a complete meal, consider serving your Lemon Chicken Cloud Bread Tacos with a refreshing cucumber salad, roasted sweet potatoes, or a light quinoa salad.