1. Preheat the gas barbecue on medium-high heat.
2. In a bowl, combine the ginger, cumin, chili powder, salt, pepper and cayenne. Coat the chicken on both sides with this seasoning mixture.
3. Grill the peppers, zucchini and onion on the barbecue over medium heat for 10-15 minutes or until tender. Transfer them to the upper rack of the barbecue or set aside in a 100° C (200° F) oven until needed.
4. Grill the chicken over medium heat, turning often, for 10-15 minutes, or until no longer pink.
5. Heat the tortillas on the upper rack of the barbecue or in the microwave. To serve, cut the chicken and vegetables into thin slices and place on hot plates.
6. Serve the tortillas and accompaniments on the side. Fill each tortilla with chicken and vegetables, garnish as desired, and roll up.
