In a large shallow bowl, combine lime juice, oil, garlic, cumin, salt, chili, and if desired, cilantro. Mix together until well blended. Add the chicken thighs and ensure they are fully coated. If you have time, let them marinate for 30 minutes to enhance the flavors.
Heat a large skillet or pan (12-inch or 30cm) on medium-high heat until it’s smoking. Drizzle a little oil in it just to lightly coat the bottom.
Once the pan is hot, add the marinated chicken. Sear the chicken on both sides until it’s golden, charred, and cooked through—about 8 minutes per side, depending on the thickness. Flip them a couple of times while cooking to achieve an even char.
Transfer the cooked chicken to a warm plate and loosely tent it with foil to keep warm while you cook the vegetables.
In the same skillet, add the bell peppers and onion (drizzling with a little extra oil only if needed), and sauté until the onion is soft and the peppers are slightly charred—this should take a few minutes. Season with a pinch of salt and pepper to taste.
While the vegetables are cooking, slice the cooked chicken into strips, making it easy to assemble the fajitas.
Once the vegetables are done, remove them from the heat. Gather your warm tortillas and lay out all the toppings for a fajita bar. Set up chicken, vegetables, and avocado, ready for serving.
To assemble, take a warm tortilla, add some of the sliced chicken, top with the sautéed peppers and onions, and finish with slices of avocado and cilantro if desired. Fold it up and take a big bite!
Enjoy your delicious Best Chicken Fajitas with friends and family!
