Heat oven to 375°F. In 10-inch skillet, heat olive and chili oil over medium-high heat. Add chicken; cook and stir 2 to 3 minutes or until lightly browned and no longer pink in center. Reserve several bell pepper strips of each color for garnish; add remaining strips to skillet. Cook about 1 minute, stirring frequently, until slightly softened. Sprinkle with garlic salt, cinnamon, chili powder, black pepper, ground red pepper and lime juice; stir to mix. Remove from heat; cool slightly.