Slice the chicken into thin, even strips. This helps the chicken cook quickly and stay tender. Place the pieces into a large bowl.
Add the olive oil, lime juice, and garlic. Toss gently so everything gets coated.
Sprinkle the chili powder, paprika, cumin, oregano, salt, pepper, and cayenne over the chicken. Use your hands or a spoon to coat every piece.
Slice the peppers and onion into thin strips. Transfer them to a separate bowl. Drizzle with a small splash of olive oil and a pinch of salt.
Preheat your oven to 425°F (220°C). Line a large baking sheet
Bake for 18–22 minutes, depending on the thickness of your chicken strips. Halfway through, give everything a toss so the vegetables soften evenly and the chicken browns slightly on the edges.
As soon as you pull the sheet pan from the oven, give everything a squeeze of fresh lime.
Fill warm tortillas with the chicken and veggie mixture. Add your toppings — guacamole, salsa, sour cream, cheese, extra lime, anything you love.
