Heat the vegetable oil in a large skillet or Dutch oven over medium-high heat.

Add the diced onion and minced garlic to the skillet. Sauté for 2-3 minutes until softened and fragrant.

Add the ground beef or ground chicken to the skillet. Cook, breaking it up into small pieces with a wooden spoon, until browned and fully cooked, about 5-7 minutes. Drain any excess grease if necessary.

Stir in the smoked paprika, ground cumin, chili powder, salt, and pepper. Mix well to coat the meat evenly with the spices.

Add the shredded cabbage to the skillet and cook for 5 minutes, stirring frequently, until it starts to soften.

Pour in the diced tomatoes and broth, mixing everything together. Reduce the heat to medium-low and let it simmer for 10-12 minutes, stirring occasionally, until the cabbage is tender and the liquid has slightly reduced.

Sprinkle the shredded cheddar cheese evenly over the top of the mixture. Cover the skillet and let the cheese melt for 2-3 minutes.

Remove the skillet from the heat and sprinkle the Fritos corn chips over the top for added crunch.

Garnish with chopped fresh parsley or cilantro, if desired. Serve hot and enjoy!