Begin by washing and chopping all your ingredients to ensure a smooth cooking process. Dice the chicken breasts into bite-sized pieces and set aside. Then, chop your colorful bell peppers and onion into thin slices, and mince the garlic.

Heat a large skillet over medium heat and add a splash of olive oil. Once the oil shimmers, add the diced chicken to the skillet. Season the chicken with salt, pepper, cumin, chili powder, and paprika. Cook for about 5-7 minutes, stirring occasionally, until browned.

Add the chopped bell peppers, onion, and minced garlic to the skillet. Cook for an additional 5-7 minutes, ensuring the vegetables remain tender-crisp and bright.

Remove the skillet from heat and squeeze fresh lime juice over the mixture. Toss well and sprinkle chopped cilantro over the top.

Serve warm right from the pan, optionally with brown rice or quinoa.