Prep the chicken: Pat chicken dry and slice into thin strips for quick, even cooking. Zest the lime and set aside the zest. In a small bowl, mix chili powder, cumin, smoked paprika, garlic powder, onion powder, oregano, crushed red pepper (if using), salt, and pepper.

Season and marinate (quick): Toss chicken with half the spice blend, 1 tablespoon oil, and half the lime juice. Let it sit while you prep the vegetables. Even 10 minutes helps flavor and tenderness.

Heat the skillet: Set a large cast-iron or stainless skillet over medium-high heat. Add 1 tablespoon oil. When it shimmers, add the chicken in a single layer. Do not crowd the pan; cook in batches if needed.

Sear the chicken: Cook 3–4 minutes on the first side without moving, then flip and cook 2–3 minutes more until cooked through and lightly charred on the edges. Transfer to a plate and tent with foil.

Sauté the veggies: Add another 1 tablespoon oil if the pan is dry. Add onions and peppers. Sprinkle on the remaining spice blend and a pinch of salt. Cook, stirring occasionally, for 5–7 minutes until slightly softened with some char. Stir in minced garlic during the last minute to avoid burning.

Bring it together: Return the chicken and any juices to the pan. Add remaining lime juice and the lime zest. Toss for 1–2 minutes over medium heat until everything is hot and well coated. Adjust salt and pepper to taste.

Finish and serve: Remove from heat. Top with chopped cilantro. Serve with avocado, sour cream, salsa, or cheese. Keep it low-carb by pairing with cauliflower rice, lettuce cups, or low-carb tortillas.