In a medium bowl, mix fajita spices with the lime juice.

Trim and cut chicken into long strips no thicker than a half inch.

Add to the spice and lime mixture, mixing well and coating all of the chicken.

Cover and refrigerate two hours.

While chicken is marinating, cut peppers and onions into strips about a quarter inch thick.

In a large non-stick pan over medium heat, add the olive oil and once hot, add the peppers, onions and salt and cook, tossing often for 8-10 minutes. They should still hold their shape and have a little crunch. Set the pan aside for later.

Prepare all of the accompaniments.

Once the chicken has marinated two hours, lay out the pieces on paper towels to absorb any liquid so that they are somewhat dry before cooking.

Heat a cast iron skillet to high heat and once smoking (turn on your stove fan), add 1 tablespoon of vegetable oil, spreading to cover the bottom. Lay out one quarter of the chicken pieces not touching and sear about a minute on each side to cook through. Remove to a platter and with a ball of bunched up paper towels, wipe the pan bottom, being careful not to burn your hand.

Repeat for the remaining vegetable oil and chicken for a total of four batches.

When the last of the chicken has cooked, pour all of the cooked peppers and onions into the cast iron pan and once hot, add the chicken and vegetables to heat.

Serve the sizzling hot pan leaving a pot holder attached to the handle and serve to your guests or family by having them place a tortilla on their plate, you add the cooked chicken and vegetables and allow them to put their own toppings on.