Add the chicken and all the seasonings to a ziplock bag and work it in the chicken. Add the juice of 1 lime and about 15 glugs of Tapatio hot sauce. Add some evo if it needs to be loosened up. Close the bag and massage the chicken really well and allow to marinate for 2 hours minimum.

Slice all the veggies and set aside.

Heat a large cast iron pan with 3 tbsp of butter and add the sliced mushrooms. Cook until they have reduced in size adding some kosher salt half way through, set aside. Add the chicken with all the marinade and cook until they are tender, do not over cook, set aside.

Add a glug of peanut oil followed by the veggies on high heat and mix well with the remaining juices from the chicken. After they start to sear well and develop color squeeze in half the lime juice and continue to sear. After they look close to being done add the mushrooms, chicken and cilantro and toss constantly on high, squeeze in the remaining half a lime and sear for an additional couple minutes