In a large bowl, whisk together the chili powder, paprika, garlic powder, cumin, salt, pepper. Pour half into another separate bowl. In one bowl, add the peppers, onions, and 1 tablespoon of olive oil. Spread the peppers and onions onto the baking sheet and broil until softened, about 5 to 7 minutes.
Meanwhile, in the second bowl, toss in the chicken and the remaining 2 tablespoons of olive oil. Place the chicken on top of the peppers and broil for 5 to 7 more minutes, just until the chicken is cooked. The meat is cooked when an internal thermometer inserted into the center of meat reads 165°F.
Drizzle lime juice and sprinkle cilantro over the chicken and peppers before serving.
Notes
If you want to make your own Homemade Fajita Seasoning, it keeps for a long time if stored properly. You can also use store-bought fajita seasoning, if you prefer, instead.Storage: Allow the chicken fajitas to cool at room temperature, then store in an airtight container in the refrigerator for up to 4 or 5 days.