Cut the chicken into strips and place it in a bowl. Add the marinade ingredients and mix. Cover well and let the chicken marinate in the refrigerator overnight for best results. If you don't have much time, marinate it for at least 2-3 hours. When you're ready to use the chicken, take it out of the fridge to come to room temperature.
 
In a pan, heat the 2 tablespoons of olive oil and sauté the chicken for 5-7 minutes on each side or until it becomes tender and cooked through. Remove it from the pan and add the bell peppers and onion. Mix and add salt for the vegetables to soften faster. Add pepper and stir until the vegetables caramelize, about 10 minutes. Return the chicken to the pan and mix.
Clean the pan and briefly heat the tortillas.

For the avocado cream: Put all the ingredients in a blender and blend well until you have a smooth cream.

To serve: Spread a little sour cream on each tortilla, add chicken and bell peppers, avocado cream, cheddar cheese, and cilantro leaves. Serve with sliced lime.