Position an oven rack in the upper third of your oven and preheat to 425°F (220°C). Line an extra-large rimmed baking sheet (half-sheet pan) with parchment paper or foil for effortless cleanup.

In a small bowl, whisk together the chili powder, ground cumin, smoked paprika, garlic powder, onion powder, dried oregano, sea salt, black pepper, and cayenne.

Place the sliced chicken breast strips, bell pepper strips, and sliced red onions directly onto the prepared baking sheet. Drizzle with olive oil and sprinkle the homemade fajita seasoning evenly across the entire surface.

Toss everything thoroughly with tongs or clean hands until every chicken strip and pepper is generously coated in oil and spices.

Spread the chicken and vegetables into a single, uniform layer across the baking sheet. Make sure the chicken strips are not overcrowded so they sear and roast rather than steam!

Roast at 425°F (220°C) for 15 minutes. For irresistible restaurant-style charred edges, switch the oven to high broil for the final 2 to 3 minutes, watching closely until peppers and chicken show golden caramelized spots.

Remove from the oven. Immediately squeeze the juice of half a fresh lime all over the sizzling sheet pan (this deglazes the pan juices and intensifies the savory flavor!). Scatter chopped fresh cilantro on top.

Warm your tortillas in a dry skillet over medium-high heat for 30 seconds per side until soft with slight char marks.

Pile the sizzling chicken and peppers into warm tortillas. Top with fresh guacamole, vibrant pico de gallo, and a drizzle of lime crema!