Dice Boneless, Skinless Chicken Breast (0.5 pound) into 1/2-inch cubes. Prepare all the vegetables as well.
Heat a medium-sized frying pan at medium to medium-high heat. Pour in 1 tbsp of the Olive Oil (1 tablespoon) and the chicken. Season with the Salt (1 teaspoon) and Ground Black Pepper (1/8 teaspoon). Fry the chicken for 5 minutes, stirring occasionally.
Add to your pan the Water Chestnuts (1/2 cup) and Onion (1/3 cup) and fry an additional 5 minutes, or until chicken is done. Remove from heat and set aside this filling.
In an empty pan, fry in the remaining Olive Oil (1 tablespoon), the Red Bell Pepper (1) and Ground Cumin (2 teaspoon), over medium heat for 5 minutes. Add the juice of 1 Lime (1) at the end of frying.
Combine the peppers with the chicken mixture in your pan and heat until all warm, 1-2 minutes. Fill leaves of Romaine Lettuce (1 head) and serve with wedges of Lime (1) and Jalapeño Pepper (1).