In a bowl mix the Garlic Plus, Salt, Pepper, Red Pepper Flakes, Chile Powder, Cumin, Coriander, and Oregano in a bowl to combine. Sprinkle over Chicken.
Drizzle with Lime Juice, mix well. Add Oil, toss to coat. Cover and refrigerate from 30 minutes to 4 hours or even overnight.
In a Dutch Oven over medium high heat, add Chicken and it's Juices. Saute for 8 minutes, stirring frequently until all the Chicken is no longer pink. Place the Chicken into a dish to keep warm.
Vegetables:
- In a Dutch Oven over medium high heat, add the Onions, lightly season with Salt, Pepper, and Garlic Plus. Saute for 5 minutes, tossing every minute or so. Add Peppers, lightly season with Salt, Pepper, and Garlic Plus, saute for 5 minutes, tossing every minute or so. Add Zucchini, lightly season with Salt, Pepper, and Garlic Plus, saute for 5 minutes, tossing every minute or so.
Add the Chicken back to the pan with the Vegetables to heat the chicken through.
- Once hot, serve with Tortillas, and Sour Cream.
Enjoy!