Slice meat into ¼ inch strips and season with 2 tsp salt, garlic powder, cilantro, paprika, cumin and lime juice. (To do this, spread out chicken pieces into one layer, and sprinkle spices evenly across the pieces so that each one has covered with a thin layer. Do this on both sides) Let sit for 15 minutes while slicing bell pepper,zucchini and squash into thin strips and onions into thin rings. (It may be easier to cut the onions in half from pole to pole and then slice flat side down.)

Saute meat in a little oil on high (stir now and again) until brown. Lower heat and so chicken can cook thoroughly (cover for a while with a little water if you find it's not tender enough).

In a separate pan sauté onions with very little hot oil so they don’t stick, until limp, just beginning to brown at edges, then add zucchini and squash. Cook for a few minutes but not until they are completely limp, mix and turn off heat. Slice lettuce into strips.

If you got black or pinto beans, chop 1 onion, 4 cloves of garlic and half bunch of cilantro. Saute in 2 tbsp oil and add beans, 1 tsp salt, ½ tsp cumin and 1 tsp sugar. Heat up tortillas in microwave and serve with meat, sour cream, salsa and stripped lettuce.

In addition to the tortillas, serve tortilla chips, lightly salted, on side.