Preheat the oven to 400 degrees. Remove the seeds and white ribs from the red bell pepper then thinly slice. Halve, peel, and thinly slice the onion. Zest and halve the lime, then cut one half into wedges. Trim the scallions then thinly slice, keeping the greens and whites separate. Thinly slice the chicken thighs into strips.

Heat a drizzle of olive oil in a large pan over medium-high heat. Add the onions, scallion whites, and red bell pepper to the pan and cook, tossing, for 7-8 minutes, until softened and slightly caramelized. Season with salt and pepper.

Make the lime crema: In a small bowl, stir together the sour cream, lime zest, and a squeeze of lime. Add 2-3 Tablespoons water to thin to a dressing-like consistency. Season with salt and pepper.

Add the chicken and the Southwest Spice Blend to the pan and cook, tossing, for 4-5 minutes, until the chicken is cooked through. Season with salt and pepper.

While the chicken cooks, lay the tortillas in a single layer on a baking sheet. Sprinkle each tortilla with a bit of cheddar cheese and place in the oven for about 1-2 minutes, until melted. Keep an eye on these!

Place the chicken mixture inside the cheesy tortillas. Top with the lime crema and sprinkle with scallion greens. Serve with a wedge of lime and enjoy!