Make the chipotle seasoning first. In a small bowl, stir together the 1 tablespoon garlic powder, 2 teaspoons onion powder, 2 teaspoons smoked paprika, 1 teaspoon cumin, 1 teaspoon coriander, 1 teaspoon salt, and 1 teaspoon black pepper.

In a large bowl, toss the 1½ pounds chicken strips with the 2 tablespoons olive oil, the 2 minced chipotle peppers and 1 tablespoon adobo sauce, 2 tablespoons lime juice, and about two thirds of the chipotle seasoning. Let it marinate for at least 30 minutes. The chipotles in adobo are the upgrade here, that smoky, deep, real chile flavor is what sets this apart from a dry seasoning alone.

When ready to cook, preheat your oven to 425°F (220°C) and line a large rimmed baking sheet with foil.

Toss the sliced bell peppers, red onion, and jalapeño with the remaining chipotle seasoning and a drizzle of oil. Spread them on one side of the sheet pan and arrange the marinated chicken on the other side, both in a single layer so everything roasts instead of steams.

Roast for 18 to 20 minutes, until the chicken is cooked through and the vegetables are tender.

While it roasts, make the sauce. Whisk together the ½ cup mayonnaise, ⅓ cup sour cream, ⅓ cup buttermilk, 1 tablespoon lime juice, ½ teaspoon garlic powder, and 1 minced chipotle pepper until smooth. Refrigerate until serving.

Scatter the 1 cup shredded cheese over the chicken and vegetables, then switch the oven to broil for 2 to 3 minutes, until the cheese is melted and the edges of the chicken and peppers char. Watch it closely, since the broiler works fast.

Pile the chipotle chicken and peppers into warm tortillas, drizzle generously with the creamy chipotle sauce, and finish with the 2 tablespoons cilantro and a squeeze of lime.