• In a large ziploc bag, place chicken breast or thighs, oil, lime juice, chili powder, cumin, garlic powder, salt and pepper. Let marinate for at least 30 minutes, preferably 2-4 hours or overnight.

For SKILLET Chicken Fajitas:

• Heat cast iron skillet on medium-high until hot. Add chicken breast and cook for 6-8 minutes per side, depending on the thickness of the chicken breast. Remove from pan and cover loosely with foil.
• Slice chicken into strips. Add back to pan with vegetables and sear for 1-2 minutes, if so desired. If chicken is still pink in the middle, make sure to cook it until it is no longer pink. 
• Add more oil to the pan to cook the vegetables.  Add onions and cook for 3-5 minutes. Add peppers and cook until desired softness. Sprinkle with salt. 

For GRILLED Chicken Fajitas:

• Heat grill to medium heat. Remove chicken from marinate and place on hot grill. Cook for 6-8 minutes per side, or until chicken is no longer pink. Time is an estimate as it depends on the thickness of the chicken breast. After grilling, let rest for at least 5 minutes to let juices seep into chicken. Slice on the diagonal.

ASSEMBLING CHICKEN FAJITA BOWLS:

• Cook rice until fluffy. Season with salt. Place rice in a bowl and top with chicken fajitas mix. Top with your favorite toppings — charred corn, black beans, guacamole or avocado, salsa, cotija cheese, and fresh cilantro.