Directions

1. In a large skillet heat butter & EVOO until hot. When hot enough place the sliced onions in the skillet and lower heat to low. Sprinkle with salt. Slowly cook until caramelized, approximately 45- 50 minutes, turning occasionally with a pair of tongs. When done, onions should be beautifully golden brown and soft, not burnt. Remove from skillet & set aside.
2. In the same skillet add a little more EVOO.  Add the sliced bell peppers and cook over high heat about 2 minutes to slightly char, then lower heat to medium-low and continue cooking covered until soft. Add cooked peppers to caramelized onions and set aside.
3. In the same skillet add another teaspoon of EVOO. Heat on high then add the salt, pepper, cumin, garlic powder, chili powder, oregano, and a few shakes of red pepper flakes. Add the chicken to hot skillet and sear on both sides. Lower the flame and add the onion and pepper mixture to combine well. Heat until chicken is cooked through.
4. Serve with heated flour tortillas (use gluten-free tortillas if gluten is an issue). Garnish with your favorite toppings such as shredded cheddar cheese, green onions, sour cream, guacamole, or salsa.