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Slice all of the peppers and the onion.
Spray a large sheet pan with cooking spray and add the peppers and onions.
Drizzle peppers and onions with a little bit of oil and season them with salt, pepper, and garlic powder.
Add 2 ½ lbs of boneless skinless chicken thighs to a bowl and add some oil.
Season chicken with salt, pepper, cumin, dried cilantro, garlic powder, and chili powder.
Add the juice of one lime and stir everything together well until the chicken is well coated in seasoning.
Add the seasoned chicken thighs to the sheet pan, making little holes between the peppers and onions for each chicken thigh.
Bake in the oven at 400 degrees F for about 35 minutes, or until the chicken reaches an internal temperature of at least 165 degrees F.
Pour off any extra liquid if needed and broil for a couple of minutes if desired to get char on the veggies.
Top the sheet pan with fresh cilantro.
Serve with tortillas, homemade guac, or pico de gallo, or over Spanish rice.