Start by heating a drizzle of olive oil in a frying pan and add the onion (cut in julienne), the bell peppers cut into strips, the garlic and merquén. Keep on the heat until the onion is translucent, and then add the lemon juice. Reduce heat to half and let the liquid evaporate for a minute. Sprinkle the cilantro and add salt and pepper to taste.
The chicken must be marinated for 30 minutes beforehand with the Worcestershire sauce, a few drops of lemon and thyme. In a skillet or grill cook the chicken for about 4 or 5 minutes per side until it is well cooked, and then remove from the heat.
Heat the tortillas in a frying pan and add the sautéed peppers and chicken. You can serve with pico de gallo sauce, guacamole, sour cream and jalapenos.