Cook the rice: Start your preferred rice so it’s ready when the fajita mixture is done. For extra flavor, add a pinch of salt and a squeeze of lime.

Slice the chicken and veggies: Cut chicken into thin strips. Slice peppers and onion into similar-sized strips so they cook evenly.

Mix the seasoning: In a small bowl, combine chili powder, cumin, smoked paprika, oregano, cayenne (if using), 1 teaspoon salt, and 1/2 teaspoon black pepper.

Season the chicken: Toss the chicken with half the spice mix, 1 tablespoon oil, and the minced garlic. Let it sit while you heat the pan.

Sear the chicken: Heat a large skillet over medium-high with 1 tablespoon oil. Add chicken in a single layer. Cook 4–6 minutes, stirring once or twice, until cooked through and lightly charred at the edges. Remove to a plate.

Cook peppers and onions: Add another splash of oil to the same skillet. Toss in peppers and onions with the remaining spice mix and a pinch of salt. Cook 5–7 minutes until tender-crisp with some char.

Combine and brighten: Return chicken to the pan. Add lime zest and juice. Toss until glossy and well combined. Taste and adjust salt.

Assemble bowls: Scoop rice into bowls. Top with the chicken fajita mixture. Add beans or corn if using.

Finish with toppings: Add cilantro, avocado, salsa, cheese, and a dollop of sour cream or Greek yogurt. Serve with extra lime wedges.