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Marinate chicken in chile powder, olive oil, lemon juice and 2 cloves garlic. Saute onion, remaining garlic and all peppers in olive oil. Sprinkle with cumin and cinnamon. When onion is soft, add potatoes. Cook over medium heat until tender about 15 minutes. Remove from pan. Saute chicken a few minutes on each side. Remove chicken from pan and pour off grease. Return potato mixture to pan. Increase heat to high, add wine. Cook down for a minute or two. Add tomato sauce, chile sauce, peas, and olives. Return chicken to pan, to intermingle flavors. Serve with a dollop of sour cream and tortillas.
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