First, slice all of the peppers and the onion. Spray a large sheet pan with cooking spray and add the peppers and onions. Drizzle them with a little bit of oil and season them with some salt, pepper, and garlic powder.

Next, add about 2 1/2 lbs of boneless skinlesss chicken thighs to a bowl and add some oil. Season with salt, pepper, cumin, dried cilantro, garlic powder, and chili powder. Add the juice of one lime and stir everything together well until the chicken is well coated in seasoning.

Add the seasoned chicken thighs to the sheet pan. I like to make little holes between the peppers and onions for each chicken thigh.

Bake in the oven at 400 degrees F for about 35 minutes, or until the chicken reaches an internal temp of at least 165 degrees F. I personally like them cooked closer to 185 degrees F.

Pour off any extra liquid (if needed) and broil for a couple of minutes if desired. We like to get a little char on the veggies under the broiler.

Top the sheet pan with cilantro. Serve with tortillas, homemade guac, or some pico de gallo! This is also really good served over some Spanish rice if you aren’t feeling tortillas.