Preheat your Blackstone griddle to medium-high heat (400–425°F).
In a bowl, season the sliced chicken with chicken seasoning, garlic powder, onion powder, paprika, and all-purpose seasoning. Toss well and let sit for 10–15 minutes while the griddle heats.
Lightly oil the griddle. Add the sliced bell peppers in an even layer and season with chicken seasoning, garlic powder, and black pepper. Cook for 6–8 minutes, stirring occasionally, until tender with slightly crisp edges. Move the vegetables to a cooler zone of the griddle.
Add the seasoned chicken to the hot side of the griddle in a single layer. Cook for 4–5 minutes per side, flipping once, until fully cooked and lightly charred (internal temperature 165°F).
Return the vegetables to the chicken and toss everything together. Squeeze fresh lime juice over the top and cook for 1–2 minutes to combine flavors.
Remove from the griddle and serve immediately with warm tortillas.
