In a gallon sized zip lock bag, combine all marinade ingredients. Turn to coat. Let marinate in the fridge for 3 hours and up to overnight.

In a large skillet heat 1 tablespoon olive oil over medium high heat.

Remove chicken from marinade and discard marinade.

Cook chicken in olive oil for about 7 minutes each side, until juices run clear and cooked through. Remove from skillet and let rest on a cutting board.

Place onions, peppers, garlic, and half of lime juice in the skillet and cook for 6-7 minutes until barely limp.

Meanwhile, slice chicken into one inch pieces.

Once veggies are cooked return chicken to skillet and top with remaining lime juice.

Serve immediately with flour tortillas, shredded cheese, guacamole, salsa, sour cream, and lime wedges.