Mix everything together.
Butterfly the chicken breast by cutting across and stopping before reaching the end. For further reference watch the video above.
Season the chicken breast with salt and pepper on both sides.
Mix half of the spice mix into the vinegar and use it to marinade the chicken breast for 20-30min.
Heat a pan to medium-high heat and add a bit of vegetable oil. Once hot, add the chicken breast. Press it down every once in a while to make sure it's getting an even golden colour.
Take it out and place it on a warm container and cover with tin foil.
On the same pan as the chicken add a bit more oil and then the veggies. Use them to scrape out the bits of chicken that are stuck to the pan because they're full of flavour.
Season with salt, pepper and half the spice mix and cook until soft.
Take out the chicken and cut it. Place the veggies where the chicken was before so they don't go cold.
Serve everything on a plate or skillet along with the tortillas and toppings.