Combine everything in Chicken Marinade section in a plastics zip lock bag or bowl and mix thoroughly. Add more oil if needed. Let sit for at least an hour, the longer it sits the more seasonings the chicken will absorb.
Combine everything in the Salad section in a large bowl and toss so it is thoroughly mixed together.
Cut up peppers and onions, set aside.
Put a small amount of oil in a skillet and warm to medium high. Add chicken letting as much seasoning and oil get into the skillet as possible. Cook until chicken is no longer pink. Remove from skillet and set aside.
Add onions to skillet and cook until clear and caramelized.
Add peppers to skillet and cook until soft. Turn the skillet let heat to high and mix chicken in with peppers. Stir every few seconds to blacken bits and pieces of the mixture.
When little blacked bits of meat and veggies are visible over about 30% of the mixture remove from heat and place over the bed of lettuce.
Add lime salad dressing to taste. Optional, add avocado or guacamole.