2 large boneless skinless chicken breasts, about 1 1/2 lbs. 4 Tbsp. olive oil, divided 2 Tbsp. lime juice 1 tsp ground chili powder 1 tsp ground cumin 1 tsp paprika 1 tsp onion powder 1 tsp garlic powder 1 tsp fine sea salt, plus more to taste 1/2 tsp ground black pepper 3 bell peppers , Red, Yellow, and Green, sliced into 1/4” thick slices 1 medium onion, thinly sliced 8 small flour tortillas, toasted or warmed
Combine 2 tablespoons of lime juice, 2 tablespoons of oil, and the following seasonings in a mixing bowl: chile powder, cumin, paprika, onion powder, garlic powder, salt, and pepper. To incorporate, stir.
Half the chicken breasts along their length and toss the cutlets with the seasoning mixture while rotating to coat evenly. Set that aside while the remaining vegetables are being prepared. Marinate for a maximum of four hours.
Onions and bell peppers should be sliced 1/4 inch thin, against the grain. Place a cast iron or other sizable, heavy skillet over medium fire.
Cook the chicken in a single layer for 3 to 5 minutes per side, or until caramelized and an instant-read thermometer registers 165 degrees Fahrenheit in the center, in 1 tablespoon of oil.
Add 1 tablespoon of oil to the same skillet over medium heat, then sauté the onion and bell peppers, stirring frequently, for 5 to 6 minutes, or until softened and browned in places. To taste, season with salt and pepper.
While the vegetables are cooking, cut the chicken against the grain into segments. Once the vegetables are tender, return the chicken to the pan, combine with a stir, and remove from heat.
Serve with a squeeze of fresh lime juice over toasted tortillas, garnished with cilantro and additional ingredients of your choosing.