Place sliced chicken in a large zipper-topped plastic bag; add seasonings (chili powder through black pepper), olive oil and half of the garlic; seal bag, shake well to coat and set aside.
Heat a little olive oil in a large, deep skillet over medium heat. Add bell pepper, onion and jalapeno; sauté for 5 to 7 minutes or until onion is translucent.
Add chicken strips; cook for 5 to 8 minutes or until cooked through. Add broth to the pan and whisk up all of the browned bits from the bottom of the pan.
Serve mixture in warm tortillas with desired toppings.