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1
Place the cilantro, garlic, chili powder, coriander, cumin, lime juice, and 2 tablespoons of the oil in a shallow baking dish and whisk to combine.
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2
Add the chicken and turn to coat with the marinade.
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3
Set the chicken aside for at least 10 minutes, or cover and refrigerate for up to 24 hours.
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4
Heat a grill pan to medium.
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5
Once hot, add the chicken pieces, season with salt and pepper, and cook undisturbed until well browned on the bottom, about 10 minutes.
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6
Flip, season the second side with salt and pepper, and cook undisturbed until well browned on the bottom and cooked through, about 10 minutes more.
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7
Remove the chicken to a cutting board and let it rest while you prepare the remaining ingredients.
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8
Place the bell pepper and onion in a medium bowl, drizzle with the remaining 1 tablespoon oil, season with salt and pepper, and toss to coat.
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9
Place the vegetables on the grill pan in a single layer.
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10
Cook, stirring occasionally, until tender and slightly charred, about 10 minutes.
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11
Transfer the vegetables to a serving dish.
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12
Meanwhile, warm the tortillas.
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13
Heat a medium cast iron or frying pan over high heat until hot, about 3 minutes.
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14
Place a tortilla in the dry pan and heat, flipping once, until warmed on both sides.
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15
Wrap the tortilla in a clean dishtowel to keep warm.
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16
Repeat with the remaining tortillas.
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17
Slice the chicken against the grain into 1/2-inch-thick pieces and place in the serving dish with the vegetables.
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18
To serve, fill a warm tortilla with chicken and vegetables and top with guacamole, salsa, and sour cream (if using).
