1-Slice the onion into slivers and the bell peppers into strips.

2-In a bowl, combine 1 tablespoon olive oil, juice of half a lime, chili powder, smoked paprika, onion powder, black pepper, cumin (if using), and half a teaspoon of salt. Cut the chicken breasts into strips and toss them in this spice mixture until well coated.

3-Heat 1 tablespoon olive oil in a pan over medium-high heat. Cook half of the chicken strips until nearly cooked through, about 3 to 5 minutes, then remove and set aside. Repeat with the remaining chicken strips.

4-Add the remaining 1 tablespoon olive oil to the pan. If desired, drain onions if soaked in cold water, then cook onions for 2 minutes. Add the sliced peppers and season with the remaining salt. Cook and toss for another 2 minutes or until vegetables are tender and heated through.

5-Return the chicken strips to the pan and stir everything together.

6-Squeeze additional lime juice over the mixture before serving. Serve hot over tortillas and add desired toppings.