Mix chicken, ginger, garlic, soy sauce, orange juice, lime juice, and honey. Pierce chicken with a fork. Shake a little meat tenderizer over chicken. Turn chicken a couple of times to cover it with marinade. Cover chicken and refrigerate for at least 3-6 hours. (I usually marinate over night.) Grill the chicken. Remove it from bones and cut it into thin strips. In a large, cast iron skillet heat oil on high until it is very hot. Saute peppers and onions for about 2 minutes. Serve the chicken with flour tortillas, sour cream, cheese, Guacamole, and salsa on side.