Start by slicing the chicken into thin strips and set aside. Prepare the bell peppers and onion by julienning them into thin strips for quick even cooking.
Heat your skillet over medium-high heat and add a tablespoon of olive oil. Once shimmering, add the chicken strips and spread them out in a single layer. Let them sear undisturbed for 2-3 minutes until they develop a golden-brown crust.
Use tongs or a spatula to flip the chicken and cook for another 2-3 minutes until fully cooked through and browned. Remove the chicken from the skillet and set aside.
Add the remaining tablespoon of oil to the same skillet, then toss in the sliced peppers and onions. Cook, stirring occasionally, for about 5-7 minutes until they soften and start to blacken along the edges, releasing a sweet aroma.
Push the vegetables to one side of the pan and add the minced garlic to the empty space. Sauté for about 30 seconds until fragrant, then stir everything together.
Sprinkle in the chili powder, cumin, smoked paprika, salt, and pepper. Stir to evenly coat the vegetables and garlic, letting the spices toast lightly for 1 minute.
Return the cooked chicken to the skillet, mixing it with the spiced peppers and onions. Cook for another 2-3 minutes until everything is heated through and well combined.
Remove the skillet from heat, squeeze a lime wedge over the top if desired, and serve immediately with warm tortillas or rice. Enjoy the vibrant, smoky flavors and crisp, caramelized veggies.
