Heat 1 Tbsp olive oil in a large wok or skillet over medium-high heat. Add the chicken and stir-fry for 3-4 minutes, until chicken is no longer pink. Remove chicken from wok and set aside.
Heat remaining oil in wok and add the onion, bell peppers, and garlic. Stir-fry 1-2 minutes. Return the chicken to the wok.
Mix the cornstarch and all the spices together in a small cup. Sprinkle them over the stir-fry mixture. Add the chicken broth and salsa, and mix until thoroughly combined.
Cook and stir for 2-3 more minutes, until sauce begins to thicken.
Serve on warm safe-for-you tortillas and top with your favorite toppings!