In a plastic zip up bag combine chili powder, oregano, salt, cumin, garlic, lime juice, and a little oil. Seal bag and smoosh to combine flavours. Add chicken and smoosh to get the flavours into the chicken. Refrigerate for a minimum 15 minutes or longer if you have time.
Put your onions and peppers in a bowl. Pour on a little oil and season with salt, pepper and a little cumin.
Take chicken out of marinade and drain. Put on greased BBQ and grill approximately 6-7 minutes per side on med-high until cooked through and juices run clear. Remove from heat and let rest under cover.
Meanwhile on a preheated BBQ grill topper, stove top grill pan or saute pan, add a splash of oil and your onion and peppers. Give it a little more s&p and saute for about 4-5 minutes or until veggies tender crisp. Set aside in a bowl.
Heat up your flour tortillas (10 seconds in microwave, or toss on grill), slice your chicken, plate all your fixings family style and serve on the table.
Notes
Fixins: shredded lettuce, diced tomato, salsa, guacamole, sour cream, hot peppers (banana or jalapeno), shredded cheese, chopped cilantro