1-Preparation and Seasoning: Begin by slicing the onion into thin slivers and cutting the bell peppers into strips. For the chicken, cut it into uniform strips to ensure even cooking. In a bowl, mix 1 tablespoon of olive oil with the juice from half the lime, chili powder, smoked paprika, onion powder, black pepper, cumin (if using), and 1/2 teaspoon of salt. Toss the chicken strips in this mixture, making sure each piece is well coated with the spice blend.

2-Cooking the Chicken to Perfection: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add half of the seasoned chicken strips, being careful not to overcrowd the pan. Cook for 3 to 5 minutes until just cooked through, stirring occasionally. Remove the chicken from the pan and set aside. Repeat with the remaining chicken, adding another tablespoon of oil if needed. Cooking in batches ensures the chicken browns properly rather than steaming.

3-Sautéing the Vegetables: With the chicken cooked, add the remaining 1 tablespoon of olive oil to the pan. If you prefer milder onions, soak the sliced onion in cold water for a few minutes before cooking to reduce sharpness, then drain thoroughly. Cook the onions for 2 minutes before adding the sliced bell peppers. Season with the remaining 1/4 teaspoon of salt and cook for an additional 2 minutes until the vegetables are heated through but still retain some crunch.

4-Bringing It All Together: Return the cooked chicken to the pan with the vegetables. Combine all ingredients and squeeze additional lime juice over the top. This final splash of citrus brightens the entire dish and ties the flavors together. Serve the chicken and vegetable mixture over warm tortillas with your choice of toppings for a complete meal that’s sure to satisfy.