1. Heat oven to 425°F (220°C) with a rack in the upper third and line a sheet pan with foil for easy cleanup.

2. In a large bowl, whisk olive oil, lime juice and zest, chipotle, chili powder, cumin, smoked paprika, garlic, salt and pepper. Add chicken and toss to coat; marinate while you prep veg (5–10 minutes is enough).

3. On the sheet pan, spread peppers and red onion; drizzle with a little oil and season with a pinch of salt.

4. Scatter chicken (and all marinade) over the veggies in an even layer.Roast 18–22 minutes until chicken is cooked through (165°F) and edges char in spots.

5. For extra char, broil 1–2 minutes at the end—watch closely. Rest 3 minutes, then toss everything together on the pan to coat veg with the juices.

6. Serve with warm tortillas, cilantro, and a dollop of sour cream.

Pro tip: warm tortillas right on the oven rack for 30–60 seconds while the pan rests.