In a large bowl or zip-top bag, whisk together 1/4 cup olive oil, lime juice, chili powder, cumin, paprika, garlic powder, onion powder, oregano, salt, and pepper.

Add the sliced chicken to the marinade and toss until fully coated. Let it marinate for at least 20 minutes at room temperature, or up to 4 hours in the refrigerator.

For Skillet: Heat 1 tbsp of oil in a large cast-iron skillet over medium-high heat. Add chicken in a single layer (work in batches if needed) and cook for 3-5 minutes per side until browned and cooked through. Remove chicken. Add peppers and onions to the skillet and cook for 5-7 minutes until tender-crisp. Return chicken to the skillet and toss to combine.

For Sheet Pan: Preheat oven to 400°F (200°C). Arrange marinated chicken, peppers, and onions in a single layer on a large baking sheet. Bake for 15-20 minutes, until chicken is cooked and vegetables are tender. Broil for 1-2 minutes for extra char if desired.

For Grill: Preheat grill to medium-high heat. Thread chicken and vegetables onto skewers or use a grill basket. Grill for 4-6 minutes per side, until chicken is cooked through and charred to your liking.

Serve the sizzling chicken and veggies immediately with warm tortillas and your favorite toppings like guacamole, sour cream, and salsa.