Preheat your Instant Pot Ultra or immersion circulator to 165 degrees F.

To make the chicken, combine all spices, olive oil, tequila, and lime juice in a small bowl. Pour this mixture into a Sous vide bag. Add the chicken, turning it in the bag several times to thoroughly coat. Add the cilantro and seal the bag.

For the peppers and onion, slice the peppers into strips. Halve the onion, and cut to similar size as the pepper strips, breaking apart any larger chunks that stick together.

Toss the veggie strips in a large bowl with the olive oil, add to another Sous vide bag, and seal -vacuum sealing is preferred. If that isn’t an option, you can add a scant ½ to ¾ cup of chicken broth to the veggies, allowing you to use the water displacement method to effectively remove the air.

Submerge both bags in the Instant Pot, close the lid, and set for 1 hour. Just before it is done, preheat your broiler. Once finished, carefully remove both bags and pat dry.

Using a broiler pan, or similar sheet, cut open the veggies discarding the broth if used and spread them evenly over the pan, leaving room for the chicken. Remove the chicken, discard the cilantro, and place next to the veggies.

Broil for approximately 2-4 minutes or until just starting to brown and char, turn the chicken, mix the veggies with tongs, and broil for another couple minutes.

Transfer the chicken to a cutting board, then slice thinly against the grain. Serve on warm tortillas with your favorite toppings.