In a bowl, whisk garlic, oil, coconut aminos or tamari, cumin, chili powder, cilantro and lime juice then pour into a gallon-sized zip-top plastic bag.

Place the chicken in the bag, pressing out the excess air. Then, seal and refrigerate for an hour to marinate.

Remove the chicken from the bag, set remaining liquid aside, and heat a cast-iron skillet over medium-high heat.

Season both sides of the chicken with salt and pepper then sear in hot skillet for 5 minutes per side. Remove from the skillet, tent with foil, and allow to rest on a cutting board.

While the chicken is resting, add the peppers, onion, and jalapenos to the skillet then add the remaining marinade to sautée for 5 minutes. Remove from heat.

Top chicken with cooked vegetable and any other garnish like avocado, tomato, and cilantro.