In a mixing bowl add 2 Tbsp oil, 2 Tbsp lime juice, and all of the seasonings: chili powder, cumin, paprika, onion powder, garlic powder, salt, and pepper. Stir to combine.

Cut chicken breasts in half lengthwise and then into strips and add to the seasoning mix, turning to evenly coat. Set that aside while you prep the remaining veggies. You can marinate for up to 4 hours.

Cut bell peppers and onions into 1/4” thin slices, cutting with the grain.

Set a large heavy skillet (such as cast iron) over medium heat. Add 1 Tbsp oil then add chicken in a single layer and sear until browned and cooked through to 165˚F in the center. Transfer chicken to a cutting board

In the same skillet over medium heat, add 1 Tbsp oil then add the onion and bell peppers and sauté until softened and browned in spots, about 5-6 minutes, stirring frequently. Season with salt and pepper to taste.

When the veggies are done, add the chicken back to the pan, stir to combine, and remove from heat.

Serve over warmed tortillas with a squeeze of fresh lime juice, garnished with sour cream, cheddar cheese and taco sauce or salsa