In a Ziploc bag place sliced chicken, 2 tablespoons vegetable oil, lime juice, garlic glove, garlic powder and onion powder. Let marinate in refrigerator for 10 minutes. Chop vegetables. Remove chicken from bag and place in hot skillet and cook for approximately 5 minutes or until done. Remove from pan and add remaining vegetable oil sliced vegetables, and cilantro. Saute for approximately 4 minutes. Combine with chicken and place in warm flour tortilla. Top with sour cream, tomatoes and cheese if desired.