Prepare your ingredients by dicing the chicken, chopping the bell peppers and onion, and mincing the garlic.

Heat the skillet over medium heat and drizzle in olive oil until it warms and shimmers.

Add the diced chicken to the skillet, season with salt, pepper, cumin, chili powder, and paprika, and cook until browned and cooked through.

Add the chopped bell peppers, onion, and minced garlic to the skillet, stirring to combine, and cook until the veggies are tender.

Remove from heat, squeeze fresh lime juice over the dish, sprinkle with chopped cilantro, and gently toss.

Serve warm, either on its own or with a side of brown rice or quinoa.