Preheat oven to 400 degrees F. Place oven racks in upper and lower positions.

Cut chicken into ¼-inch strips and place in medium bowl.

Cut onion in half, peel off the skin, and cut each half into ¼-inch half moon strips. Place onion in a separate bowl.

Cut the bell peppers into ¼-inch strips and add to the bowl with the onions.

Place the baking sheets in the oven, one on each rack, to preheat for 5-6 minutes.

While the baking sheets preheat, add the following to the bowl with the chicken: 1 tablespoon oil, 2-3 cloves minced garlic, 1 tablespoon vinegar, 1 tablespoon soy sauce, 1 teaspoon liquid smoke, 1 teaspoon chili powder, ½ teaspoon cumin, ½ teaspoon dried oregano, ½ teaspoon salt and a pinch of black pepper. Toss to combine.

To the bowl with the onions/peppers, add 1 tablespoon oil (more or less) and a pinch of salt and pepper. Toss to combine.

Remove the baking sheets from the oven and quickly dump the chicken on one sheet pan and the veggies on the other pan. Spread both chicken and veggies into a single layer. Return the pans to the oven.

Cook the chicken for 6-7 minutes until tender and cooked through. Remove from the oven and continue cooking the veggies 5-6 minutes longer until crisp-tender.

Dump the pan of hot, cooked veggies onto the sheet pan with the chicken and toss to combine. Squeeze the juice of a lime across the top; toss lightly. Serve the chicken and veggies in tortillas (or on a salad!) piled high with toppings of your choice.