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Place the sliced chicken into a large bowl. Add the juice of one lime, oregano, salt, black pepper, garlic powder, onion powder, paprika, chili powder, cumin, and minced garlic. Mix everything together until the chicken is evenly coated.
Heat a generous drizzle of avocado oil in a large skillet over medium-high heat. Add the chicken and cook until it starts to brown and is almost fully cooked.
Add the sliced green bell pepper, red bell pepper, and onion to the skillet. Sprinkle another tablespoon of oregano, salt, black pepper, garlic powder, onion powder, paprika, chili powder, and cumin over the chicken and vegetables. Crumble in the chicken bouillon cube, then squeeze in the juice of one lemon. Stir everything together until well combined.
Reduce the heat to medium-low and cook for about 15 minutes, stirring occasionally, until the vegetables are tender and the chicken is fully cooked.