Slice chicken breast into 1/2" wide strips, by 1" long. Place strips in Zip-loc bag, add in 3 tbsp taco sauce, ground black pepper, and garlic powder. Shake, and let sit for 2 hours.

Cut sections off bell peppers, and cut into 1/4" wide strips. Cut jalapeño and habeñero peppers into 1/4" slices. Core onion slice, and cut into four sections.

Combine veggies in bowl, sprinkle with lemon juice, and set aside.

Combine veggies and chicken strips in frying pan, cook on low - heat to soften peppers and cook chicken. Make sure chicken is cooked to 165°F.

Take sour cream and cayenne pepper and mix.

Steam tortillas over frying pan for 30 seconds. Plate tortillas, use 1/8 cup shredded cheese on each tortilla, and evenly split chicken/peppers between tortillas.

Scoop sour cream mix into Zip-loc bag, cut corner off, and squeeze onto tortillas/plate as desired.