Cube chicken breast into bite size pieces. Combine spices and lime juice in a large mixing bowl to make a marinade. Toss chicken in the marinade until all pieces are evenly coated.

Slice bell peppers and red onions into thin strips. Heat 1 tbsp oil in each of 2 separate pans over medium heat. Add bell peppers and onion to one pan and chicken with marinade for another.

Cook peppers and onions over medium heat for 12 minutes tossing frequently. Cook chicken over medium heat until the internal temperature reaches 165F about 12 minutes.

While the peppers and chicken cook, chop romaine lettuce into thin ribbons. Remove chicken and peppers and onions from heat.

Assemble salads with romaine lettuce, chicken, peppers and onions, pice de gallo, cheese, sour cream, lime wedges and tortilla chips