Mince garlic. In a small bowl, whisk together garlic, 2 teaspoons olive oil, lemon juice, soy sauce, black pepper, chili powder, oregano, cumin, and garlic and onion powders. Thinly slice the chicken. Put in a ziplock back and add the marinade. Turn to coat evenly. Refrigerate for 30 minutes or up to overnight.
Heat remaining 1 teaspoon oil in a large nonstick skillet over medium.
Thinly slice onion and bell pepper. Add to skillet with marinated chicken. Cook and stir until chicken is browned and no longer pink inside.
Warm tortillas as directed on package. Fill with chicken and veggies. Serve with orange wedges on the side.