In a medium bowl, marinate the chicken with salt, pepper, chili powder, cumin, cayenne and garlic powder. Marinate for 15 minutes.

Heat 1 tablespoon of vegetable oil in large nonstick skillet on high heat.

Add the peppers and onions, and cook for 5-7 minutes until slightly charred (stir/flip frequently.

Remove the onions and peppers from the pan and set aside.

In same pan, heat another 1 tablespoon of vegetable oil on medium heat (pan should still be hot and oil will only take about 30 seconds to heat).

Add chicken and cook for about 5-6 minutes. This should cook quick because of how thinly sliced the chicken should be (see reference photos in post).

Remove chicken and put with the peppers and onions.

In the same skillet, on low heat, place the tortilla in the skillet and add a layer of cheese on half of the tortilla.

On the same half of the tortilla, add a layer of the cooked chicken, peppers, and onions. Top with more cheese and fold the tortilla in half.

Cook 2-3 minutes over medium heat, flip with large spatula(s) and cook for another 2-3 minutes.

Transfer to cutting board and cut into quarters with chefs knife.

Serve & enjoy!