Mix Red Chile powder, cumin, oregano, and salt with honey and lime-juice. Put this marinade in a plastic bag/ziploc with chicken and let sit in refrigerator for a few hours.

When finished marinating, Cook chicken on medium heat in pan with lid until done (not pink in center)

While chicken is cooking, slice bell peppers and into long thin strips, and onion into many rings. (~1/2 cm thick).

Bring 2 Tbs oil to high heat in frying pan. Add bell peppers and onions to pan and saute.

Meanwhile, slice the cooked chicken into thin strips. Also start warming some flour tortillas.

When the bell peppers are becoming limp, but not blistered, add the strips of chicken, and the garlic. Cook until the chicken and bell peppers start to get little blackenned spots.