In a large ziplock bag, combine 1/4 cup of olive oil, 2 tablespoons of lime juice, 2 teaspoons of chili powder, 2 cloves of minced garlic, 1/2 teaspoon of cumin, salt, and pepper to taste.

Add the sliced chicken and marinate in the refrigerator for at least 30 minutes, up to 6 hours for maximum flavor.

Ensure the meat is evenly coated with the marinade by massaging it in the bag.

Remove the meat from the bag and discard any excess marinade before cooking.

Slice bell peppers and onions uniformly.

Heat a skillet on medium-high heat and add a tablespoon of olive oil.

Add the sliced vegetables to the hot skillet in a single layer, avoiding overcrowding.

Sprinkle your preferred seasoning blend on the vegetables while sautéing.

Toss the vegetables frequently until slightly crispy on the outside and tender on the inside.

Warm the tortillas in the microwave or on a hot skillet until soft.

Place a scoop of cooked marinated chicken in the center of each tortilla.

Top with sautéed vegetables.

Add shredded cheese if desired.

Drizzle sauce on top and garnish with fresh cilantro and a squeeze of lime juice.

Serve immediately and enjoy your homemade fajitas!