To a large ziptop plastic bag, add the chicken, sriracha barbecue sauce, sriracha, lime juice, olive oil, black pepper, seal, and smoosh around to evenly coat chicken.

Place bag in fridge for at least 30 minutes, or overnight, to marinate.

Lightly oil grill grates and preheat grill to medium-high heat.

Add the peppers and onions to a grill basket, evenly drizzle with olive oil, evenly season with salt and pepper, and toss with your grilling tongs to evenly coat.

Add the chicken to one side of the grill, place the grill basket on the other side of the grill, discard the bag with the marinade, and grill chicken for about 4 to 5 minutes on the first side with lid closed, flip, and cook for about 4 to 5 minutes on the second side with lid closed, or until chicken is cooked through and as done as desired.

While chicken cooks, intermittently stir the peppers and onions with your tongs and cook as long as desired noting they may finish a minute or two faster than the chicken.

Optionally garnish with cilantro and serve immediately.