Wash and dry all produce. Halve, peel, and very thinly slice onion. Zest and quarter lime. Peel and finely chop garlic. Halve, core, and thinly slice poblano and green pepper into strips.

In a small bowl, combine 1/4 of the onion, juice from half the lime, 1/4 tsp sugar, and a pinch of salt. Set aside to quick-pickle. In a separate small bowl, combine sour cream, half the lime zest, a squeeze of lime juice, and a pinch of garlic. Add water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt and pepper.

Heat a drizzle of oil in a large pan over medium-high heat. Add poblano and green pepper; season with salt and pepper. Cook, stirring, until slightly softened, 5-7 minutes. Add remaining onion and season with salt and pepper. Cook, stirring, until lightly browned and tender, 4-5 minutes. Add 1 tsp Southwest Spice (2 tsp for 4 servings; you’ll use the rest in the next step). Cook until fragrant, 30 seconds. Transfer veggies to a plate and set aside.

Meanwhile, place chicken in a medium bowl and pat dry with paper towels. Add a large drizzle of oil and remaining Southwest Spice, lime zest, and garlic. Season generously with salt and pepper; stir to coat.

Once veggies are done, heat a drizzle of oil in same pan over high heat. Add chicken and cook, stirring occasionally, until browned and cooked through, 4-6 minutes. (Don’t move the chicken around too much! You want to develop nice caramelization on all sides.)

While chicken cooks, wrap tortillas in damp paper towels and microwave until warm and pliable, 30 seconds. Divide tortillas between plates and fill with chicken, veggies, pickled onion (draining first), and a drizzle of lime crema. Serve with any remaining lime wedges on the side.