Combine cilantro, oil, vinegar, lime juice, chili powder, paprika, onion powder, garlic powder, and cayenne pepper in a big bowl. Add chicken, onion, and bell peppers and toss vigorously until all vegetables and meat are coated with the seasonings. Cover and refrigerate for at least 1 hour or up to 4 hours.

Preheat an outdoor grill for medium heat and lightly oil the grate.

Assemble kabobs on skewers with 3 pieces of meat opposite the vegetables.

Cook kabobs on the preheated grill, turning constantly to prevent burning, until chicken is no longer pink and juices run clear, 7 to 10 minutes.

Serve immediately by placing 1 kabob on a plate with a warm tortilla, sour cream, salsa, and guacamole.