Step 1

Preheat oven to 400°F. Set aside a large baking sheet.

Step 2

Place the onions and bell peppers on a work surface and slice into 1/2-inch wide pieces. Next, cut the chicken into 1/2-inch wide strips. Note: You may find it helpful to freeze the chicken for 30 minutes to firm the meat up for easier slicing.

Step 3

Scatter the chicken, peppers, onions and peppers evenly across the baking sheet. Sprinkle cumin, chili powder, garlic, paprika, salt and pepper on top and drizzle with oil.

Step 4

Using tongs or two spoons, toss all ingredients on the pan to coat evenly.

Step 5

Bake for 15 minutes.

Step 6

Remove from oven, and use tongs stir chicken and vegetables. Then slide them one-quarter of the way over, to make space for tortillas.

Step 7

Mop up excess juices with a paper towel, and then add the tortillas to the pan. Return to the oven and bake for 5 more minutes.

Step 8

Remove from oven and squeeze optional fresh lime on top. Serve in tortillas with optional cilantro, sour cream and avocado.