In a large bowl, whisk the lime juice, Worcestershire sauce, soy sauce, cilantro, cumin, chili powder, paprika, onion powder, garlic powder, ½ teaspoon salt, and pepper together.  Then add the chicken, turning to coat. Cover tightly set aside for 5 minutes or refrigerate for up to 1 day.

Heat a large skillet over medium-high heat for about 2 minutes. Then, add 1 Tablespoon of olive and swirl to coat. I usually use a 12-inch cast iron skillet, but any type works. Place the chicken thighs in the skillet and cook for 5-7 minutes on each side, reserving the marinade. You want the chicken seared on the outside and fully cooked in the centers. The chicken is considered done when an instant read thermometer reads at the thickest part 165ºF. Transfer the cooked chicken to a cutting board or plate loosely covered with foil.

Add the remaining olive oil to the skillet, swirling to coat. Then, add the peppers, onions, reserved marinade, and salt, stirring to combine. Cook for 6-8 minutes until tender. Meanwhile, slice the chicken lengthwise and in half. Once the peppers and onions are cooked, add the chicken back into the skillet.

Serve the chicken, peppers and onions tucked in warm flour tortillas. Top with shredded cheese, guacamole, salsa, and sour cream. Leftovers stay fresh in the refrigerator covered tightly for up to 5 days.