Ingredients

3 lbs boneless skinless chicken thighs

1 red bell pepper

1 green bell pepper

1 yellow bell pepper

1 large sweet onion

1 tsp paprika

3 minced garlic cloves

10 flour tortillas

½ tsp black pepper

2 tsp garlic powder

2 tsp onion powder

1 tsp black pepper

½ tsp chili flakes

½ tsp cumin

¼ cup avocado oil (sub olive oil)

½ Juice of lemon
Directions
Step 1
Start off by preheating your grill to 400 degrees.
Step 2
In a small bowl, combine all the seasonings, along with the lemon juice and the avocado oil. This will make a nice paste
Step 3
Season the chicken thighs with salt first and then the seasoning paste. Coat them really well and set aside.
Step 4
Slice up the veggies into strips,( remove the seeds) you don’t want them super thick strips. Slice them about 1/4 inch thick
Step 5
Then, grill up the chicken. Turn the chicken every 2 minutes until it reaches an internal temperature of 175.
Step 6
Place it in a foil and wrap it tightly once it’s all cooked. This will prevent it from getting cold.
Step 7
Place a skillet over medium high heat. Add some cooking oil, about a tbsp. Then, sauté the veggies for about 7 minutes or so. Seasoning them with salt, black pepper and paprika for color. You want the veggies with a nice crunch to them
Step 8
Once they are done, set them aside and slice up the chicken into strips.
Step 9
Next, heat up some flour tortillas. Let’s assemble! Add the veggies along with the chicken.