In a sealable plastic bag, place the chicken, lime, 1 tablespoon of olive oil, vinegar, chile powder, salt, ground cumin, coriander; seal the bag and shake to toss. Transfer to the fridge to marinate for at least 2 hours, ideally overnight. To a medium skillet or cast iron skillet, heat a teaspoon of olive oil (you shouldn’t need much because the chicken has a bit of oil on it). When hot, add the chicken, sliced red bell pepper, green bell pepper and onion. Sauté until cooked, tossing everything together every so often, about 10 to 12 minutes. Give the chicken a taste and adjust the salt to taste.