In a medium bowl, combine the chili powder, ground cumin, smoked paprika, garlic powder, salt, and black pepper.
Add the thinly sliced chicken breast to the bowl and toss to coat evenly with the spice mixture.
Heat the olive oil in a large skillet over medium-high heat.
Add the seasoned chicken slices to the skillet and cook for 5 to 7 minutes, stirring occasionally, until the chicken is cooked through and lightly browned.
Remove the chicken from the skillet and set aside.
In the same skillet, add the sliced red, green, and yellow bell peppers along with the sliced onion.
Sauté the vegetables for 5 to 7 minutes until they are tender-crisp.
Return the cooked chicken to the skillet with the vegetables and stir to combine. Cook for an additional 1 to 2 minutes to heat through.
Warm the whole wheat tortillas in a dry skillet or microwave for about 20 seconds until pliable.
To serve, divide the chicken and vegetable mixture evenly among the tortillas.
Garnish with chopped fresh cilantro and serve with lime wedges on the side.