Combine and mix lemon juice, oil, garlic, cumin, salt, chili powder & cilantro in a bowl. Add chicken thighs and marinate for 30 minutes.
Preheat a large skillet on medium high heat and add fat of choice. Cook chicken for 7 to 10 minutes until there's no more pink in the center. Remove chicken and cover with foil to keep warm.
Add 1 tbsp oil and saute peppers & onions to the same skillet. It should be done in about 5 to 7 minutes.
Serve with low carb tortillas, flaxseed lavash bread, or coconut wrap. Top with chopped cilantro, shredded cheese, sour cream, and cubed avocados.