Slice the chicken into thin strips about 1 cm wide, then toss with a pinch of salt and pepper in a mixing bowl.
Heat the large skillet over medium-high heat until it’s hot but not smoking, around 200°C (390°F).
Add a splash of olive oil to the skillet, then spread the chicken strips evenly. Cook for about 5-7 minutes, until they turn golden brown and are cooked through, with a slight sear.
Remove the cooked chicken from the skillet and set aside on a plate. In the same skillet, add the sliced peppers and onions.
Sauté the vegetables for about 8 minutes until they are blistered around the edges and tender, with some charred spots for smoky flavor.
Return the chicken to the skillet with the vegetables, squeeze over the lime juice, and sprinkle with chopped cilantro. Stir to combine and heat through for 2 minutes.
While everything heats, warm the tortillas in a dry pan or microwave for about 20 seconds until soft and pliable.
Serve the sizzling chicken and peppers in warm tortillas, topped with extra lime and cilantro if desired, for a vibrant and smoky fajita feast.
