In a large bowl combine all of the chicken fajita ingredients. Do not add the lime juice or pepper and onion ingredients.
Toss the thinly sliced chicken in the marinade until coated. Cover and refrigerate for 30 minutes.
Preheat a large cast iron skillet over high heat with 1 tablespoon of oil.
When the skillet is hot add in the sliced peppers, onion, chili powder and salt.
Saute the peppers and onions for about 4 minutes or until they are softened slightly.
Add one more tablespoon oil to the skillet.
Add in the chicken fajita mixture and saute until the chicken is cooked thoroughly and is no longer pink (cook to at least 165 degrees!).
Add the peppers and onions back into the skillet. Squeeze the lime juice over the chicken, peppers and onions.
Mix everything together until well combined and heated evenly (about 1 minute). Serve immediately.