3tbspextra-virgin olive oil OR fat of your choicelard was delicious!
1lbskinless, boneless chicken breast, cut into 1/2-inch stripsOR chicken thighs - they add a delicious bit of fattiness!
1mediumonion, thinly sliced
Shredded lettuce, shredded cheddar cheese, salsa and sour cream, or whatever else, for serving
corn/GF tortillas/taco shells/whatever for serving
Instructions
In a ziploc bag, combine the chile powder with the salt, cumin, onion powder, garlic powder, arrowroot, water and 2 tablespoons of the fat. Add the chicken and onion, seal and knead gently to coat. Refrigerate for 15 minutes or freeze at this point for later.
Heat the remaining 1 tablespoon of fat in a large skillet until shimmering. Empty the contents of the bag into the skillet and cook over high heat, stirring occasionally, until the onions are translucent and the chicken is cooked through.
You can also cut your chicken into bitesize pieces before cooking and serve over rice with avocado.