Preheat oven to 400 degrees. For easy clean up, line a rimmed baking sheet with foil. Place chicken, bell peppers and onions onto baking sheet. Sprinkle garlic cloves throughout chicken and veggies.

In a small mixing bowl whisk together chili powder, cumin, paprika, coriander, salt, and black pepper (I use ¾ tsp. salt and ¼ tsp pepper but you can adjust to taste), then sprinkle evenly over chicken and veggies. Drizzle olive oil and lime juice evenly over top then toss everything to evenly coat.

Spread into an even layer working to keep chicken from overlapping too much. Roast in preheated oven, tossing once halfway through cooking, until chicken is cooked through, about 18 - 25 minutes (test a few of the larger pieces to make sure they are 165 in the center since the thickness of the chicken will vary).

Wrap tortillas tightly in foil, warmth them in oven during last 5 minutes of chicken cooking, if desired. Remove from oven and let chicken rest 2 minutes then sprinkle with cilantro and squeeze fresh lime juice over top if desired. Serve chicken and veggies warm in warm tortillas with desired toppings.

Optional toppings: Sour cream, avocado slices, diced tomatoes, Mexican cheese blend.