In a large mixing bowl, combine the sliced chicken with olive oil, chili powder, cumin, garlic powder, onion powder, paprika, salt, and pepper. Toss until the chicken is evenly coated. Let it marinate for at least 10 minutes while you prepare the vegetables.

Slice the bell peppers and onion into thin strips.

In a large skillet or frying pan, heat a tablespoon of olive oil over medium-high heat.

Add the marinated chicken to the skillet in a single layer. Cook for about 5-7 minutes, stirring occasionally, until the chicken is golden brown and cooked through.

Remove the cooked chicken from the skillet and set aside. In the same skillet, add another tablespoon of olive oil if necessary, then toss in the sliced bell peppers and onions. Sauté for about 3-4 minutes or until they are tender but still crisp.

Add the cooked chicken back to the skillet with the sautéed vegetables. Stir everything together for another minute to heat through and mix the flavors.

While the chicken and vegetables are finishing up, warm the tortillas.

Spoon the chicken and vegetable mixture into the warm tortillas. Top with sour cream, guacamole, salsa, shredded cheese, and fresh cilantro. Roll or fold your tortillas and enjoy!