Step 1: Marinate the Chicken

In a large mixing bowl, combine olive oil, lime juice, chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, and pepper. Whisk to combine.

Add the chicken strips and toss to coat thoroughly. Cover and refrigerate for at least 30 minutes (up to 2 hours for maximum flavor).

Step 2: Prep the Veggies

While the chicken is marinating, slice the bell peppers and onions into even strips. Set aside.

Step 3: Cook the Chicken

Heat a large skillet or cast-iron pan over medium-high heat. Add 1 tablespoon of olive oil.

Once hot, add the marinated chicken strips in a single layer. Cook for 6–8 minutes, turning occasionally, until fully cooked and lightly charred. Remove from the skillet and keep warm.

Step 4: Sauté the Veggies

In the same skillet, add a touch more oil if needed. Toss in the sliced onions and bell peppers. Cook for 5–7 minutes until tender-crisp, slightly caramelized, but still vibrant in color. Season with salt and pepper.

Step 5: Combine and Serve

Return the cooked chicken to the skillet with the vegetables. Toss everything together and cook for 2 more minutes.

Serve hot with warm tortillas and your choice of toppings like sour cream, cheese, salsa, guacamole, or a squeeze of lime.