Prepare the chicken and vegetables. Slice chicken into cutlets, then into thin strips. Thinly slice the onion, bell peppers (any color), and mushrooms.

Season the chicken strips with seasoned salt and a pinch of both cumin and smoked paprika then mix to coat and set aside. Add the vegetables to a large bowl then toss with your hands to mix.

Add 1-½ Tablespoons oil to a large, 12 inch + heavy-bottomed skillet — preferably cast iron — over high heat. When the oil begins to smoke (approx. 430 degrees), add ⅓ of the vegetables in an even layer in the bottom. Season with seasoned salt, a pinch of cumin, and a drizzle of fresh lemon juice (about ½ teaspoon — not too much!) then let the vegetables sit undisturbed until seared on the bottom. Toss with tongs then continue to saute, stirring occasionally, until the vegetables are crisp-tender, 3-4 minutes, turning the heat down slightly if they begin to burn. Remove the vegetables to a plate. Repeat the process of heating 1-½ Tablespoons oil then searing and seasoning the vegetables with seasoned salt, cumin, and lemon juice in two more batches.

Heat the remaining 1-½ Tablespoons oil in the skillet then add the chicken, drizzle over a little lemon juice, and then saute until the chicken is cooked through, 2-3 minutes. Add the seared vegetables back into the skillet then toss to heat everything through. Serve immediately.