Step 1

In a medium non-reactive mixing bowl (such as glass or stainless steel), whisk together 3 Tbsp olive oil, 3 Tbsp lime juice, 2 tsp garlic, 2 tsp chili powder, 1 1/2 tsp cumin, jalapeno, salt and pepper.

Step 2

Add chicken and toss well then submerge down into marinade. Cover and let marinate in refrigerator at least 1 hour and up to 6 hours.

Step 3

Preheat a 12-inch cast iron pan over medium-high heat. Add 1 Tbsp olive oil then place chicken in skillet leaving space between pieces and cook until well browned of first side about 4 to 6 minutes (chicken thighs take near greater time).

Step 4

Flip chicken and continue to cook until chicken registers 160 - 165 degrees on an instant read thermometer in center, about 4 to 6 minutes longer (chicken thighs take near greater time). If you find chicken is browning too quickly before cooking through you can reduce burner temperature slightly.

Step 5

Transfer chicken to a cutting board, tent with foil and let rest 5 minutes before slicing.

Step 6

Meanwhile, scrape up excess burnt bits from the skillet with a metal spatula if needed (you want some of those browned bits but not a lot of burnt black bits especially if you used thighs and had to cook longer). Add remaining 1 Tbsp oil to same cast iron skillet set over medium-high heat.

Step 7

Add bell peppers and onions, season with salt and pepper to taste. Saute about 4 minutes, only tossing occasionally and scraping up browned bits from the bottom of pan.

Step 8

Add remaining 1/2 tsp chili powder and 1/2 tsp cumin, 1 1/2 tsp garlic and saute until just tender crisp, about 2 minutes longer.** Pour in remaining 1 Tbsp lime juice and toss.

Step 9

Return chicken to pan, toss in cilantro and serve warm over tortillas with optional toppings.