Preheat your oven to 375°F (190°C). Heat olive oil in a large skillet over medium-high heat until it shimmers slightly.

Add chicken strips and cook for 5-6 minutes until lightly browned on the outside. The chicken will finish cooking in the oven.

Toss in sliced bell peppers, onions, and minced garlic. Cook for 4-5 minutes until vegetables are tender-crisp.

Stir in chili powder, cumin, paprika, cayenne pepper, salt, and pepper. Cook for another minute until fragrant.

In a mixing bowl, combine cottage cheese with half of the shredded cheese.

Spread the chicken and vegetable mixture evenly in a 9x13-inch baking dish.

Top with the cottage cheese mixture, spreading it evenly across the surface. Sprinkle remaining cheese over the top.

Bake for 20-25 minutes until the cheese is bubbly and slightly golden on top with the chicken reaching 165°F internal temperature. Let it rest for 5 minutes before serving.