Sheet Pan Chicken Fajitas

• 1 ½ pounds boneless, skinless chicken breasts cut into thin strips
• 1 red bell pepper cut into strips
• 1 yellow bell pepper cut into strips
• 1 orange bell pepper cut into strips
• 1 red onion cut into wedges
• 3 cloves garlic minced
• 3 tablespoons olive oil
• ¼ cup chopped fresh cilantro leaves
• 2 tablespoons freshly squeezed lime juice
• 6 8-inch flour or corn tortillas warmed

For the chili powder mixture

• 2 teaspoons chili powder
• 2 teaspoons ground cumin
• 2 teaspoons dried oregano
• 1 teaspoon smoked paprika
• Kosher salt and freshly ground black pepper to taste