Preheat the oven to 400°F (200°C) and spray a large baking sheet with nonstick cooking spray; set aside.
Season the chicken breasts with salt, pepper, 1/4 teaspoon cumin, and 1/4 teaspoon garlic powder.
Grill the chicken over medium heat for 5 to 6 minutes per side or until cooked through, flipping once; remove, cover loosely with foil, and rest 5 minutes.
Slice the rested chicken into 1/2-inch strips and squeeze the juice of half the lime over the cut chicken; set aside.
Heat a large cast iron or heavy skillet over medium–high heat. Add the bell pepper strips and sliced onion; cook, stirring only occasionally (about once a minute), until lightly charred and beginning to soften.
Squeeze the remaining lime half over the peppers and onions, season with the remaining 1/4 teaspoon cumin, 1/4 teaspoon garlic powder, and salt to taste, stir to coat, then remove the pan from heat.
Warm the tortillas in the microwave or a warm skillet until pliable. Divide the chicken strips, peppers and onions, and cheese evenly among the 10 tortillas.
Fold each tortilla into a burrito, place seam-side down on the prepared baking sheet, and lightly spray the tops with cooking spray.
Bake for 10 to 15 minutes, or until the burritos are golden brown and crisp.
Remove from the oven and serve warm with any desired toppings.
