1. Preheat oven to 400°F (200°C).

2. Slice chicken breasts, onions, and bell peppers into strips. Place in a large bowl with taco seasoning and olive oil and mix until evenly coated.

3. Spread the chicken and vegetable mixture evenly onto a large baking sheet and roast for 25 minutes.

4. Reduce oven temperature to 350°F (175°C). Using tongs, transfer the cooked chicken and vegetables to avoid excess liquid.

5. Prepare the dip by mixing sour cream, mayonnaise, taco seasoning, green chilies, honey, lime juice, garlic powder, and salt in a bowl. Refrigerate until ready to serve.

6. Spread melted butter on a large baking sheet. Place one tortilla in the center and arrange six tortillas around the edges overlapping so they hang over the sides.

7. Sprinkle half of the cheddar cheese over the tortillas, then layer half of the chicken and vegetable mixture.

8. Add the nacho cheese tortilla chips, then the remaining chicken mixture, and top with the remaining cheddar cheese.

9. Fold the overhanging tortillas toward the center to enclose the filling and place the remaining tortillas on top to cover exposed areas.

10. Cover with parchment or wax paper and place another pan on top. Weigh it down with a heavy skillet if needed.

11. Bake at 350°F (175°C) for 30 minutes until the tortillas are golden and crispy.

12. Slice and serve hot with the prepared dip, salsa, guacamole, and chopped tomatoes.