Slice the chicken breasts into thin strips, about 1.5 cm wide, and toss with a splash of lime juice, salt, and pepper. Let marinate briefly while you prepare the vegetables.
Heat a large skillet over medium-high heat and add 1 tablespoon of olive oil. Once shimmering, add the chicken strips in a single layer, cooking for 5-7 minutes, stirring occasionally, until they’re golden brown and cooked through. Remove and set aside.
Using the same pan, add the sliced peppers and onions. Cook for about 5 minutes, stirring frequently, until they soften and develop a slight char on the edges. Sprinkle in smoked paprika and cumin for smoky depth.
Return the cooked chicken to the skillet with the vegetables. Stir everything together and cook for another 2 minutes, allowing flavors to meld and ingredients to heat through. The mixture should be juicy and fragrant.
Warm the tortillas in a dry skillet or microwave until soft and pliable. Wrap them in a clean towel if serving immediately.
To serve, spoon the chicken and vegetable mixture onto warm tortillas, squeeze over fresh lime juice, and enjoy the smoky, flavorful bites with vibrant colors and tender textures.
