Start by dicing your chicken breasts into bite-sized pieces, then chop the bell peppers and onion, and mince the garlic.

Place a skillet over medium heat and add 1 tablespoon of olive oil, heating until shimmering.

Add the diced chicken to the hot skillet, seasoning with salt, pepper, cumin, chili powder, and paprika, and cook for 5-7 minutes until browned.

Once the chicken is cooked, toss in the chopped bell peppers, onion, and garlic, and cook another 5-7 minutes until vegetables are tender.

Remove from heat and squeeze fresh lime juice over the mixture, stirring in the cilantro.

Serve warm, either alone or with brown rice or quinoa.