Preheat your grill or skillet. Get it hot enough to make those peppers sing, not burn.

Whisk together olive oil, chili powder, cumin, paprika, garlic powder, onion powder, salt, and pepper. This is your fajita seasoning, boss—coat the chicken evenly.

Slice the chicken into even strips. Toss with half the seasoning mix. Yes, even the little pieces deserve flavor.

Grill or sauté the chicken until cooked through, about 6–8 minutes. Remove and let rest briefly.

In the same pan, sauté peppers and onions with a pinch of salt until just tender and a bit charred. No mushy vegetables here.

Warm your rice or quinoa if you’re using it. Plate the grains as a sturdy base.

Slice the rested chicken, then layer bowls with grains, peppers, onions, and chicken. Squeeze lime over the top and sprinkle cilantro if you’re feeling fancy.

Top with salsa and avocado. Dig in and pretend you’re at a sunny taqueria, minus the airfare.