Marinate the chicken: In a large bowl, whisk together the olive oil, lime juice, minced garlic, smoked paprika, cumin, oregano, salt and pepper until it forms a reddish-brown paste. Add the chicken breasts and turn them to coat thoroughly. Leave at room temperature for 10 minutes while you prepare the vegetables — you'll smell the fragrant cumin and garlic coming together.

Prepare the vegetables: Slice the bell peppers into strips about 1 cm wide — you want them thick enough to hold their shape but thin enough to soften quickly. Slice the onions into half-moons of a similar thickness. Set them aside in a bowl.

Heat the grill pan: Place a grill pan or large griddle over a high heat for a full 2 minutes. When you hold your hand about 15 cm above the surface, you should feel a strong, steady heat — a drop of water should sizzle and evaporate instantly. This high heat is essential for those char marks.

Grill the chicken: Place the marinated chicken breasts onto the hot grill pan. You'll hear a satisfying sizzle immediately. Cook for 5 minutes without moving them — this lets the heat create a deep golden-brown crust. Flip the chicken using tongs; you should see distinct grill marks and the flesh should release easily from the pan. Cook for another 4–5 minutes. The chicken is done when the internal temperature reaches 74°C on a meat thermometer, the surface feels firm to the touch, and the juices run clear when you pierce the thickest part.

Rest the chicken: Transfer the cooked chicken to a clean chopping board and let it rest for 5 minutes. This step is non-negotiable — the juices need time to redistribute back into the meat. While the chicken rests, you'll cook the vegetables in the same pan, picking up all those lovely browned bits left behind.

Grill the vegetables: Add the sliced peppers and onions directly to the hot grill pan. Spread them into a single layer — you want them to char, not steam. Cook for 3–4 minutes, turning once with tongs. The peppers should soften and develop blackened edges, and the onions will turn translucent with golden-brown patches. The smell at this stage is incredible — sweet, smoky, and slightly caramelised.

Slice and assemble: Slice the rested chicken across the grain into strips about 1 cm thick. You'll see the meat is juicy and pale inside, with a dark, spiced crust on the outside. Warm the tortillas in a dry frying pan for about 20 seconds per side, or wrap them in a clean tea towel and microwave for 30 seconds. Fill each tortilla with grilled chicken and vegetables, then add your toppings.