In a bowl, whisk lime juice, 2 tablespoons olive oil, chili powder, cumin, paprika, salt and pepper. Add chicken strips, toss to coat, cover and refrigerate 30 minutes (or up to 2 hours).

While chicken marinates, slice bell peppers and onion into uniform strips (about ¼ inch). This ensures even cooking—no one wants crunchy edges.

Warm a heavy-bottomed or cast-iron skillet over medium-high heat. Drizzle in 1 teaspoon oil and swirl to coat.

Add half the chicken strips, spreading them out so they sizzle (don’t overcrowd). Cook 3–4 minutes per side until golden brown and cooked through, then transfer to a plate.

In the same skillet, add another teaspoon oil if needed. Toss in peppers and onion; cook 5–6 minutes, stirring occasionally, until tender-crisp and slightly charred at the edges.

Return chicken to skillet, stir with veggies for 1–2 minutes, tasting and adjusting salt. Squeeze extra lime if desired.

Wrap tortillas in foil and heat in a low oven (200°F) for 5–10 minutes, or warm individually in a dry skillet for 30 seconds each side.

Pile chicken and veggies onto tortillas; top with cilantro, avocado, cheese or yogurt. Grab a fork and dig in!