In a small bowl, mix chili powder, cumin, garlic powder, paprika, oregano, salt, and black pepper.
Season both sides of the chicken breasts generously with the spice mixture, pressing it in firmly.
Heat olive oil in a large skillet over medium heat.
Add the chicken and cook for 7–8 minutes per side until fully cooked and nicely seared.
Remove chicken from the skillet and let it rest for a few minutes.
While the chicken rests, slice the onion and bell peppers into thin strips if not already prepared.
Add the sliced onions and bell peppers to the same skillet.
Sauté for 4–5 minutes, stirring frequently, until slightly tender but still vibrant.
Slice the rested chicken into strips.
Return the chicken to the skillet with the vegetables.
Squeeze fresh lime juice over the mixture and stir to combine.
Serve immediately with warm tortillas and toppings of choic
