Prep the chicken: Pat the chicken dry and cut into small bite-size pieces. Season lightly with salt and pepper. This helps it brown instead of steaming.

Mix the seasoning: In a small bowl, combine chili powder, cumin, smoked paprika, oregano, garlic powder, onion powder, cayenne (if using), salt, and pepper. Set aside.

Sauté the aromatics: Heat the oil in a large skillet over medium-high heat. Add the onion and bell pepper. Cook 3–4 minutes until softened. Stir in the jalapeño and garlic; cook 30 seconds until fragrant.

Brown the chicken: Push the veggies to the edges. Add the chicken to the center in an even layer. Let it sear undisturbed for 2 minutes, then stir and cook until no longer pink, about 4–5 more minutes.

Add spices and liquids: Sprinkle the seasoning over the chicken and veggies. Stir to coat. Pour in the crushed tomatoes and chicken broth. Stir and bring to a gentle simmer.

Reduce and thicken: Lower heat to medium. Simmer 5–7 minutes, stirring occasionally, until the sauce reduces and clings to the chicken. If you want it saucier, add a splash more broth.

Add cheese: Sprinkle shredded cheese evenly over the top. Cover the skillet and let it melt, 1–2 minutes. For browned spots, pop the skillet under the broiler briefly if it’s oven-safe.

Finish with freshness: Remove from heat. Top with diced avocado, chopped cilantro, and green onions. Squeeze fresh lime over the skillet for brightness.

Serve your way: Spoon into bowls, over cauliflower rice, or into lettuce cups. Add sour cream or salsa if you like.