In a large zipper topped bag or a container with a lid that is large enough to fit your chicken, add together 1/4 cup olive oil, lime juice, 2 teaspoons minced garlic, 1 teaspoon chili powder, 1 teaspoon cumin, jalapeno, salt and pepper. Stir a bit to combine.

Add chicken and toss well to fully coat the chicken in the marinade. Cover and let marinate in the refrigerator for at least 1 hour and up to 6 hours.

Preheat a 12-inch cast iron pan over medium-high heat. Add 1 Tbsp olive oil then remove chicken from marinade and place in the skillet. Let cook until seared and browned on bottom, about 5 minutes.

Flip chicken and continue to cook until chicken registers 160 - 165 degrees on an instant read thermometer in the center, about 5 minutes longer. If you find chicken is browning too quickly before cooking through you can reduce the temperature slightly.

Transfer chicken to a cutting board, tent with foil and let rest 5 minutes before slicing.

Meanwhile add remaining 1 Tbsp oil to the same cast iron skillet set over medium-high heat.

Add bell peppers and onions, season with salt and pepper. Saute about 4 minutes, only tossing occasionally and scraping up browned bits from the bottom of the pan.

Add remaining 1 teaspoon chili powder and cumin, 1 1/2 tsp garlic and saute until just the peppers are tender crisp, about 2 minutes longer.

Return chicken to pan, toss in cilantro and serve warm in tortillas with suggested toppings.