1. Slice the chicken breast into thin strips and place it in a large bowl.

2. Add olive oil, chili powder, paprika, cumin, garlic powder, onion powder, salt, and black pepper to the bowl. Toss until the chicken is evenly coated.

3. Slice the red bell pepper, green bell pepper, and onion into thin strips.

4. Heat a large skillet or cast iron pan over medium-high heat.

5. Add the seasoned chicken to the hot skillet in a single layer and cook for 5 to 7 minutes, stirring occasionally, until browned and cooked through.

6. Transfer the chicken to a plate and keep it nearby.

7. Add the sliced peppers and onion to the same skillet and cook for 5 to 6 minutes until tender and lightly caramelized.

8. Return the cooked chicken to the skillet with the vegetables.

9. Pour in the fresh lime juice and toss everything together for 1 to 2 minutes until hot and well combined.

10. Warm the flour tortillas in a dry skillet or wrap them in foil and heat briefly.

11. Fill each tortilla with the chicken fajita mixture.

12. Top with chopped cilantro, guacamole, sour cream, salsa, and shredded cheese, then serve immediately.