Season the chicken with paprika, garlic powder, onion powder, cumin, salt & pepper. Set aside.

Heat a large non-stick pan over high heat until very hot. Add the olive oil & sear the colored peppers & onion for about 3-5 minutes, tossing frequently, until nicely charred at the edges. Season with salt & pepper. Remove & set aside.

Still on high heat, add the remaining oil & cook the chicken until it is almost cooked through & takes a brownish gold color.

Return the veggies & garlic & toss everything together. Add the vinegar & give another toss to allow some vinegar to evaporate then turn off heat & cover for about 10 minutes.

Serve with sour cream, spicy avocado spread, grated cheddar & warm tortilla.

For the spicy avocado spread: mix the mashed avocado, shredded onion & diced chili pepper in a food processor until they form a smooth spread. Add lemon juice & salt to taste.