Slice the chicken into ½-inch thick strips. In a bowl or zip-top bag, mix together all marinade ingredients. Add the chicken, toss to coat, cover, and refrigerate for at least 30 minutes (up to 24 hours for max flavor). Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add sliced peppers and onions. Season with a pinch of salt and pepper. Cook for 6–8 minutes, stirring occasionally, until tender and slightly charred. Transfer to a plate and set aside.

In the same skillet (add a touch more oil if needed), add the marinated chicken strips in a single layer. Cook for 5–7 minutes, stirring occasionally, until fully cooked and nicely browned. Optional: Add a splash of lime juice at the end for extra zing. Return the cooked veggies to the pan with the chicken. Toss everything together for 1–2 minutes over medium heat to blend flavors. Serve hot while sizzling!

Warm tortillas in a dry skillet or microwave. Fill each tortilla with the chicken and veggie mixture. Add your favorite toppings. Tips: Don’t overcrowd the pan when cooking the chicken. Work in batches if needed. Use cast iron for the best sear and authentic “sizzle.” Marinate overnight for the most flavor-packed fajitas.