Slice the chicken into thin, even strips. Pat dry with paper towels to remove excess moisture, which helps achieve better browning.

In a mixing bowl, combine chili powder, cumin, paprika, onion powder, garlic powder, oregano, salt, and black pepper. Toss the chicken strips with olive oil and seasoning until evenly coated.

Place a large skillet over medium-high heat and add a small amount of oil. Allow the pan to heat thoroughly.

Add the seasoned chicken to the skillet in a single layer. Cook for 5–7 minutes, turning occasionally, until the chicken is fully cooked and lightly browned. Remove from the skillet and set aside.

In the same skillet, add a little more oil if needed. Add sliced onions and bell peppers. Sauté for 4–6 minutes until softened but still slightly crisp. Add minced garlic and cook for an additional 30 seconds.

Return the cooked chicken to the skillet. Toss everything together and cook for another 2–3 minutes to allow the flavors to meld.

Remove from heat and squeeze fresh lime juice over the dish if desired. Garnish with cilantro.