Preheat the oven to 220°C (430°F) and line a large baking sheet with parchment paper.
Cut the chicken breasts, bell peppers, and red onion into strips, and arrange them on the prepared baking sheet.
Drizzle the ingredients with olive oil and squeeze fresh lime juice over the top.
In a small bowl, mix the chili powder, ground cumin, sweet paprika, onion powder, garlic powder, salt, and black pepper. Sprinkle the spice mix evenly over the pan, and toss everything together thoroughly with your hands.
Bake for 15 to 20 minutes, stirring the mixture halfway through. During the last 5 minutes of baking, you can wrap the tortillas tightly in aluminum foil and place them on the baking sheet to warm up.
Serve the baked chicken and vegetables in the warm tortillas. Top with sliced avocado, a dollop of protein yogurt, and sriracha to taste.
Cook it hands-free.
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