Step 1: Marinate the Chicken

1. In a large mixing bowl, combine lime juice, olive oil, garlic, chili powder, cumin, smoked paprika, onion powder, salt, black pepper, and cayenne pepper.
2. Add the chicken strips to the marinade, ensuring each piece is well-coated.
3. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, or up to 2 hours for more intense flavor.

Step 2: Prepare the Vegetables

4. While the chicken is marinating, slice the bell peppers and onion into thin strips.
5. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
6. Add the sliced vegetables to the skillet and sauté for about 5-7 minutes, or until they are tender and slightly charred. Remove the vegetables from the skillet and set aside.

Step 3: Cook the Chicken

7. In the same skillet, add the remaining tablespoon of olive oil and increase the heat to high.
8. Remove the chicken from the marinade and carefully add it to the hot skillet.
9. Cook the chicken for about 5-7 minutes, stirring occasionally, until it is thoroughly cooked and slightly charred.

Step 4: Combine and Serve

10. Return the sautéed vegetables to the skillet with the cooked chicken.
11. Stir everything together and cook for an additional 2 minutes to allow the flavors to meld.
12. Warm the flour tortillas in a separate pan or microwave.
13. Serve the chicken and vegetable mixture on the warm tortillas, garnished with sour cream, guacamole, salsa, cilantro, and lime wedges.