Rub the dry spices on chicken pieces. Return to the bag, add 2 T. of olive oil and half the cilantro. Squish around in the bag and let marinade for at least 30 minutes to overnight. In a large skillet, on medium high heat, sear the chicken pieces for 2-4 minutes on each side depending on thickness. Remove and let rest on a plate for 5-8 min. (You will cook it again). Add 2 T. of butter to the skillet on medium heat and cook the onions and peppers for about 8 minutes until tender. Add the zucchini for the last 3-4 minutes. Remove. Slice the chicken and add the chicken slices and all juices back to the skillet. Squeeze lime juice over the chicken and cook for 1-2 minutes on medium heat until done. Toss in the veggies and stir. Remove from heat. Spread that on warmed tortillas and top with chicken and veggies.
