Cut the chicken into thin strips ¼-½” thick.

In a large bowl add the chicken, 2 Tbsp garlic, 2 tsp oregano, 1 tsp coriander, 1 tsp cumin, 1 Tbsp chili powder, 2 Tbsp of oil and around 1 tsp of salt. Mix thoroughly and refrigerate for 30 minutes.

While the chicken is marinating, prep cauliflower rice in hot pan steam and add 2 tsp oregano, 1 tsp coriander, 1 tsp cumin, 1 Tbsp chili powder

If you have a cast iron pan, use it to cook the peppers and chicken. Heat it over medium high heat.

Add 1 Tbsp of oil to the pan and cook the peppers and onions until they are soft. Cook in batches if necessary. Season with salt and pepper to taste.

After the peppers and onions have cooked, cook the chicken (in batches if necessary).

Once all the chicken has finished cooking, add all the peppers, onions, and chicken back to the pan and add lime juice.

Serve on bed of Mexi Cauliflower Rice