In a small bowl, whisk together chili powder, ground cumin, garlic powder, oregano, salt, pepper, olive oil, and fresh lime juice until well combined.

Cut the boneless, skinless chicken breast into ½-1 inch strips and coat with about ¾ of the marinade. Refrigerate for at least 20 minutes.

Slice bell peppers and onion into thin strips and toss with the remaining marinade.

Heat a non-stick skillet over medium heat, add oil, and sauté the marinated bell peppers and onion for about 5 minutes.

In the same skillet, add the marinated chicken strips and cook for about 2-3 minutes on each side until browned and cooked through.

Return the sautéed vegetables to the skillet, stir, and cook for an additional 1-2 minutes. Serve in warm tortillas with your favorite toppings.