Slice the chicken breasts into thin, even strips about 1 cm wide to ensure quick, uniform cooking.
Heat a large skillet over medium-high heat until hot, roughly 200°C (390°F), and add a tablespoon of olive oil, swirling to coat the pan.
Add the chicken strips to the skillet in a single layer, letting them sear without moving for about 2 minutes, until they develop a golden crust.
Flip the chicken and cook for another 3-4 minutes until cooked through, juicy inside and caramelized outside. Remove from the skillet and set aside.
Add the remaining tablespoon of olive oil to the same skillet. Toss in the sliced peppers and onions, spreading them out evenly.
Sauté the vegetables over high heat for about 6-8 minutes, stirring occasionally, until they are tender and slightly charred around the edges.
Return the cooked chicken to the skillet with the vegetables. Squeeze fresh lime juice over everything and sprinkle with cumin and paprika.
Toss everything together for 2 minutes, allowing flavors to meld and ingredients to heat through, until the mixture is bubbling and fragrant.
Warm the tortillas in a dry skillet or microwave until soft and pliable, about 15-20 seconds.
Serve the sizzling chicken and vegetable mixture in warm tortillas, garnished with additional lime or herbs if desired, and enjoy immediately.
