Set a pot of generously salted water to boil
Cut the chicken into bite sized pieces and coat with ½ tsp salt, ⅓ tsp red chilli powder, ⅓ tsp cumin powder and ¼ tsp pepper. Set aside.
Cut both peppers, the jalapenos, and the half an onion into thin long slices.
Mince the garlic
Turn your exhaust on high. Heat a lug of oil in a 10-12 inch saucepan or pot till smoking hot and add the peppers, onion, jalapenos.
Let char slightly 3 minutes or so and add the remaining spices + minced garlic.
If the water is boiling then add your spaghetti, cook till done and drain remembering to reserve half a cup of pasta water.
Cook the peppers till somewhat softened but tender crisp then pull out of the pan with a slotted spoon
Add the marinated chicken to the pan and cook on medium, 2-3 minutes on each side, till done
Sprinkle the flour over the chicken and saute for a minute
Add the chicken broth, stir well, then add the peppers and cook for 2-3 minutes.
Put drained spaghetti into the pot with the peppers and chicken, mix well and adjust seasoning with salt, pepper and lime juice.
Use reserved pasta water to adjust consistency of sauce (if needed)
Blend half the sour cream, the cilantro and lime juice together. Stir in the remaining sour cream (this will keep the sauce thicker) mixing until smooth and adjust seasoning with salt.
Serve the pasta hot, drizzled with the crema with leafy cilantro and crunchy tortilla strips scattered over top