Slice 1 and 1/2 pounds chicken thighs into long 1-inch wide strips, cutting against the grain (perpendicular to the muscle fibers).

Add chicken to a medium bowl. Add all the marinade ingredients: 2 tablespoons lime juice, 1 tablespoon soy sauce, 1 teaspoon liquid smoke, 2 tablespoons cumin, 2 teaspoons kosher salt, 2 teaspoons chili powder, 1 teaspoon smoked paprika, 1 teaspoon onion powder, 1/4 teaspoon cayenne pepper, 1/3 cup chopped cilantro, and 4 cloves of minced garlic.

Stir thoroughly to distribute the marinade. Let marinate for a minimum of 15 minutes, or up to 24 hours in the fridge.

Slice the bell peppers into 1/4 inch slices. Cut the onion into 1/4 inch slices. Add peppers and onions to a bowl and set aside. Sprinkle with 1 teaspoon kosher salt.

Heat a 12 inch cast iron skillet (or other sturdy large skillet) over medium high heat. Allow the pan to preheat for at least 2 minutes until it is very hot.

Add 2 tablespoons of vegetable oil to the preheated pan; it should shimmer immediately. Use tongs to add the chicken strips one at a time, letting excess marinade drip off. Ensure there is 1-2 inches of space between strips to promote searing, not steaming (you will need 2-3 batches).

Sear for about 2 minutes until the bottom side is deeply browned and releases easily from the pan. If it sticks, the crust is not ready.

Add 1 tablespoon of butter to the pan and swirl it around the chicken. Use the tongs to flip each piece onto the melted butter. Sear the second side for 1-2 minutes until the internal temperature of the largest piece reaches 155°F.

Repeat the searing process with the remaining chicken batches, adding more oil or butter as needed. Keep the reserved marinade.

Remove the cooked chicken to a clean plate and tent loosely with foil to rest while you cook the vegetables.

Add 2 more tablespoons of cooking oil to the cast iron skillet, keeping the heat at medium high. Add all the sliced peppers and onions at once.

Immediately pour all the remaining chicken marinade into the pan over the vegetables to deglaze, stirring to lift the fond (browned bits) from the bottom of the pan. Sauté for about 2-3 minutes until the vegetables are crisp-tender.

Remove the pan from the heat. Cut any larger pieces of chicken into more bite-size pieces if desired, and add all the chicken (and any resting juices) back into the pan with the vegetables. Stir to combine.

Warm the flour tortillas one by one in a separate clean skillet over medium heat. For an enhanced experience, top each tortilla with a sprinkle of shredded cheese until it melts, then fold gently and keep warm.

Serve the chicken and peppers in a warm tortilla, topping with sour cream, Chipotle Mayo, a squeeze of lime juice, and a sprinkle of fresh cilantro.