Lightly grease a large sheet pan with non-stick cooking spray, then slice the chicken and vegetables into strips and arrange the vegetables across the pan with the chicken over the top. The pieces should look fairly even in thickness so they cook at the same pace instead of leaving you with dry chicken and underdone peppers.

Heat the oven to 425 degrees F, and if you want more sizzle, place the empty greased pan in the oven briefly while it preheats before arranging the ingredients. When raw food hits a hot pan, you should hear an immediate soft sizzle rather than seeing moisture pool underneath.

Stir the chili powder, paprika, cumin, onion powder, garlic powder, Dried oregano, cayenne pepper if using, salt, and black pepper in a small bowl, then season the chicken generously and the vegetables lightly before adding the minced garlic and drizzling the olive oil over everything. Toss well until the strips are evenly coated, then spread them out so the pan looks open rather than piled up.

Bake for 15-20 minutes, and during the last 5 minutes wrap the flour tortillas in foil and warm them in the oven. The pan should smell like toasted cumin and chili powder near the end, and the chicken should be cooked through and reach 165 degrees F if you check it with a thermometer, a temperature supported by a safe minimum internal temperature of 165 degrees F for poultry.

Take the pan out, squeeze the lime over the chicken and vegetables, and scatter the cilantro on top before serving in the warm tortillas with any toppings you like. The lime should smell bright right away, and the peppers should look glossy and lightly browned around the edges.