Slice the chicken breasts into thin strips. Set aside.

Slice the bell peppers and onion into thin strips.

In a small bowl, mix chili powder, cumin, paprika, garlic powder, salt, and black pepper to make the fajita seasoning.

Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add the chicken strips and sprinkle half of the seasoning. Cook for 5-6 minutes until browned and cooked through. Remove from the skillet and set aside.

In the same skillet, add the remaining 1 tbsp olive oil. Add the bell peppers and onions, then sprinkle the remaining seasoning. Cook for 5-6 minutes until softened but still slightly crisp.

Return the chicken to the skillet and stir everything together. Cook for another 1-2 minutes to combine flavors.

Warm the tortillas in a dry skillet or microwave for 20 seconds.

Serve the chicken and vegetable mixture in warm tortillas. Garnish with fresh cilantro and a squeeze of lime if desired.