Mix all spices in a bowl. Set aside about 1/4 for the veggies.
Trim and cut chicken into strips. Put in bowl and coat with seasoning.
Cover and place chicken in fridge for a few hours or overnight.
Place chicken on parchment-lined baking sheet. Put under broiler for 10 minutes, then stir. Put back for 5-10 more minutes or until done.
Cut up bell peppers and onion into strips.
Heat large skillet over medium low heat. Add avocado oil about one and a half turns of the pan. Once oil is hot, add peppers and onion and remaining seasoning. Stir every couple minutes. Cook about 6-8 minutes.
Add chicken and juices from pan. Stir until combined and cook a few extra minutes to combine flavors.
Serve on gluten-free tortillas, or make into a salad. We like this recipe on organic spinach with organic heirloom yellow tomatoes, fresh organic jalepeños, organic avocado, and some hemp hearts.