Place strips into a container or a bowl and add dry ingredients (Cajun seasoning, dry oregano, and garlic powder) to coat slices.
Mix the chicken and dry ingredients until all strips are evenly coated. Place aside and take a large clean skillet and place it on the stovetop.
Pour olive oil into skillet. Coat the inside of the skillet with the oil and put the heat on high.
Once the oil begins to heat, place the coated chicken strips into the skillet and evenly distribute the strips.
Cook chicken until the meat is less pink. Reduce heat to medium-high heat. Add the diced white onion and allow cooking to continue until onions are transparent.
Once the onions are translucent, add the assortment of sliced tricolor bell peppers and stir until peppers are tender.
Reduce heat to low-medium. Add provolone cheese slices on top of chicken and vegetable mixture. Place a lid over to retain heat and allow for cheese to melt. Keep an eye on your food to make sure the cheese melts but that the chicken does not dry out.
Turn the heat off once the cheese has melted. Take the skillet off the heat to reduce further cooking and serve immediately.
Plate and sprinkle hand crushed parley over chicken and vegetables.