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To prepare the chicken:
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1.
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First, prepare the chicken by cutting into pieces and placing in Ziploc bag.
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Squeeze lime juice on top of the chicken (add more if you like a strong lime taste).
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2.
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Sprinkle 2 cloves of minced garlic, and a pinch of salt and pepper.
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Mix chicken well.
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Now grab that BBQ sauce and generously coat till chicken is well-covered.
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3.
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Seal the bag shut and let marinate in the refrigerator for several hours (or overnight).
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For the potatoes:
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1.
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Heat 2 tablespoons of oil over medium heat.
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Throw in the remaining garlic, and a pinch of salt.
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Let cook for 23 minutes, or till garlic turns golden brown.
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2.
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Throw in the potatoes and let cook on medium/high for 8 minutes.
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Reduce heat to low, cover and let simmer for 15 minutes.
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Stirring occasionally.
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3.
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Remove lid and return to medium heat.
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Throw in the jalapeno and let cook for another 58 minutes.
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Sprinkle on a little salt and pepper to taste.
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Remove from heat.
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To cook the chicken:
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1.
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Heat up the remaining tablespoon of oil.
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Throw in a little salt.
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Add chicken mix and let cook on medium heat till well cooked through, stirring every few minutes.
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2.
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Reduce heat to low and throw in the bell peppers.
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Stir around and let cook for 5 more minutes.
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In the meantime, warm up some fresh flour tortillas.
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Chop up some lettuce, and cut open an avocado.
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When ready, one tortilla at a time, scoop on some spicy potatoes, and a spoonful of tangy chicken.
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Add some lettuce, avocado, and sour cream.
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Wrap up and enjoy!
