How to Make It
Heat 1 tablespoon of the oil in a large skillet over medium-high heat.
Season the chicken with the cumin, ½ teaspoon salt, and ¼ teaspoon black pepper. Cook, along with the garlic, tossing occasionally, until cooked through, 4 to 6 minutes. Transfer to a plate. Reserve the skillet.
Heat the remaining tablespoon of oil in the skillet. Add the onion and bell peppers and cook, tossing occasionally, until tender, 6 to 8 minutes. Add the chicken and toss to combine.
Serve the chicken, onion, and bell peppers in the tortillas with the sour cream, salsa, avocado, and lime wedges.