Mix the seasoning: In a small bowl, combine 2 tsp chili powder, 1.5 tsp ground cumin, 1 tsp smoked paprika, 1 tsp oregano, 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp salt, 1/2 tsp black pepper, and a pinch of cayenne if you like heat.

Prep the chicken: Slice chicken into thin strips. Pat dry with paper towels so it sears well. Toss with 1 tbsp oil, half the seasoning, and the zest of 1 lime. Let it sit while you prep the veggies.

Slice the veggies: Core the peppers and cut into thin strips. Slice the red onion into thin wedges. Mince the garlic.

Cook the peppers and onions: Heat a large skillet over medium-high heat with 1 tbsp oil. Add peppers and onions with a pinch of salt. Cook 6–8 minutes, stirring occasionally, until lightly charred and tender-crisp. Stir in half the minced garlic for the final minute. Transfer to a plate.

Sear the chicken: In the same skillet, add a light drizzle of oil if needed. Add chicken strips in a single layer. Cook 4–6 minutes, flipping once, until browned and cooked through. Sprinkle in remaining seasoning and garlic. Squeeze in the juice of 1 lime and toss to coat.

Deglaze for flavor: If browned bits stick to the pan, splash in 2–3 tablespoons water or chicken broth and stir to lift them. Add the peppers and onions back to the skillet and toss together. Turn off the heat and fold in chopped cilantro.

Prepare your base: Warm your cooked rice or quinoa, or sauté cauliflower rice in a nonstick pan with a little oil, salt, and lime juice for 3–4 minutes. For the lightest option, use chopped romaine or a mix of greens.

Assemble: Add your base to bowls. Top with chicken and veggies. Finish with fresh lime wedges, extra cilantro, and any optional toppings. Keep toppings modest if you’re watching calories.

Taste and adjust: Add a pinch of salt, another squeeze of lime, or a sprinkle of smoked paprika to brighten flavors right before serving.