Combine chicken strips, juice of 1 lime, 1 teaspoon cumin, 1 teaspoon garlic powder and 1 teaspoon chipotle chilli powder in a bowl; allow to marinate for 10 minutes.
Saute red capsicums, onion, jalapeno peppers, juice of 1 lime, 1 teaspoon cumin, 1 teaspoon garlic powder and 1 teaspoon chipotle pepper in a large non-stick pan over medium-high heat until vegetables are tender yet crisp, about 5 minutes.
Transfer chicken mixture to a separate non-stick pan over medium-high heat; saute until chicken is no longer pink in the centre, 5 to 10 minutes.
Layer tortillas between paper towels on a microwave-safe plate; heat in microwave until warmed, 10 to 20 seconds.
Spoon vegetables and chicken onto tortillas; top with fresh coriander and lime juice.