Sizzling Chicken Fajitas

In a large bowl, whisk together 2 tbsp olive oil, lime juice, chili powder, cumin, smoked paprika, garlic powder, and salt.
Add the chicken strips and toss to coat evenly, then let marinate at room temperature for 20 to 30 minutes while you prep the vegetables.
Heat the remaining 1 tbsp olive oil in a large cast-iron skillet or heavy pan over high heat until it is shimmering and just starting to smoke.
Add the chicken strips in a single layer, working in batches if the pan is crowded, and let them sear undisturbed for 2 to 3 minutes to develop char before stirring.
Continue cooking, stirring occasionally, for another 3 to 4 minutes until the chicken is fully opaque and reaches 165F, then transfer to a plate.
In the same hot skillet, add the sliced bell peppers and onion, spreading them into a single layer.
Cook the vegetables for 5 to 7 minutes, stirring only occasionally so they get char marks, until they are softened with blackened edges but still slightly crisp.
Return the cooked chicken and any juices to the skillet with the vegetables and toss together over high heat for 1 to 2 minutes to combine and reheat everything.
Warm the tortillas in a dry skillet for 20 to 30 seconds per side, or wrap in a damp towel and microwave for 30 seconds, until soft and pliable.
Serve the sizzling chicken and pepper mixture with warm tortillas, sliced avocado, and sour cream for building your own fajitas at the table.

Cooking the chicken and vegetables in separate batches at high heat gives real char instead of steaming them into a soggy pile.

Letting the chicken marinate even just 20 minutes at room temperature makes a big flavor difference over skipping it.