1-First Step: Prep and mise en place Gather all ingredients and tools. Slice the onion into slivers and cut the bell peppers into strips. Trim any excess fat from the chicken breasts and slice them into thin strips across the grain; thin strips cook quickly and stay tender. In a medium bowl combine the following for the marinade: * 1 tablespoon olive oil * juice from half a lime * 1 teaspoon chili powder * 1/2 teaspoon smoked paprika * 1/2 teaspoon onion powder * 1/2 teaspoon black pepper * 1/2 teaspoon cumin (optional) * 1/2 teaspoon salt Toss the sliced chicken in the marinade so every piece is coated. Let sit for 5 to 10 minutes while you heat the pan if you are short on time. For deeper flavor, refrigerate for up to 2 hours.

2-Second Step: Heat your pan and cook the chicken Place a large skillet or cast iron pan over medium-high heat and add 1 tablespoon olive oil. When oil shimmers, add half the chicken strips in a single layer, leaving space between pieces so they can brown. Cook 3 to 5 minutes until browned and cooked through, then remove to a plate. Repeat with the remaining chicken and another 1 tablespoon olive oil. Cooking in batches avoids overcrowding, which keeps the chicken from steaming and prevents loss of color and texture.

3-Third Step: Sauté the onions and peppers Add the final 1 tablespoon olive oil to the skillet. If you prefer a milder onion flavor, soak the sliced onions in cold water for 5 to 10 minutes, then drain well before cooking. Sauté onions for 2 minutes, then add the bell pepper strips and the remaining 1/4 teaspoon salt. Stir and cook for about 2 more minutes until the veggies are tender-crisp with a little char at the edges.

4-Fourth Step: Bring it together and finish Return the cooked chicken to the skillet and toss everything together for 1 to 2 minutes so the flavors combine. Squeeze the remaining lime juice over the mixture for brightness. Taste and add more salt or a pinch of chili powder if you want more heat. Serve hot on warmed tortillas with your favorite toppings.

5-Final Step: Serving suggestions and timing Serve on warm corn tortillas and offer a topping bar: shredded lettuce, tomatoes, cheese, Greek yogurt or sour cream, sliced jalapeños, olives, shredded carrots or cabbage, guacamole, or avocado. Total time: Prep 10 minutes, Cook 15 minutes, Total about 30 minutes. For faster prep, use pre-sliced veggies or pre-cooked rotisserie chicken and toss with the same seasoning this keeps the recipe quick on busy nights.