Step 1: Prepare the Marinade

1. In a bowl, combine chili powder, paprika, onion powder, garlic powder, cumin, sea salt, and lemon juice. Mix well to form the marinade.

Step 2: Marinate the Chicken

1. Place the sliced chicken breast into the marinade, ensuring each piece is well-coated. Let it marinate for about 15 minutes to absorb the flavors.

Step 3: Sauté the Vegetables

1. While the chicken is marinating, heat a non-stick skillet over medium heat.
2. Add the sliced onions and bell peppers. Sauté until tender and slightly caramelized, about 5 minutes. Remove from the skillet and set aside.

Step 4: Cook the Chicken

1. In the same skillet, add the marinated chicken strips and cook for 6-8 minutes, or until the chicken is fully cooked and no longer pink in the center. Remove from heat.

Step 5: Assemble the Burritos

1. Warm the low-carb tortillas in a microwave or on a skillet to make them pliable.
2. Lay each tortilla flat and spread a layer of diced avocado in the center.
3. Add a portion of the cooked chicken on top of the avocado.
4. Top with sautéed onions and bell peppers.
5. Sprinkle with chopped cilantro, diced red onion, and diced tomatoes.
6. Optionally, add reduced-fat shredded cheese and a spoonful of salsa.
7. Fold the sides of the tortilla over the filling, then roll tightly to form a burrito.

Step 6: Serve

1. Cut each burrito in half, if desired. Serve immediately with extra salsa or a squeeze of fresh lime juice.