for the fajitas veggies: 

• 2 large bell peppers, thinly sliced
• 1 large red or yellow onion, thinly sliced
• 1 tablespoon olive oil
• heaping ½ teaspoon garlic powder, divided
• ¼ teaspoon dried oregano
• kosher salt & ground black pepper, to season

for the chili lime chicken: 

• 1 ½ pounds boneless, skinless chicken thighs or breasts, thinly sliced into ¼-inch strips (see Recipe Notes)
• 1 tablespoon olive oil
• 1 tablespoon agave nectar (can sub honey or brown sugar)
• 1 teaspoon Worcestershire sauce
• 1 lime, juiced
• 1 ½ teaspoons ancho chili powder
• 1 ½ teaspoons ground cumin
• 1 teaspoon smoked paprika
• heaping ½ teaspoon garlic powder
• kosher salt & ground black pepper, to season

for the avocado crema:

• 1 large avocado, pitted & peeled
• 1 large jalapeño, deseeded as desired
• 1 clove garlic
• 2 limes, juiced (approx. scant ¼ cup juice)
• ⅓ cup packed cilantro leaves & tender stems
• ⅓ cup sour cream or full-fat yogurt
• 2–3 tablespoons water
• kosher salt & ground black pepper, to season

for chicken fajita bowl assembly, as desired:

• 2 ears sweet corn, charred
• one 14-ounce can black beans, drained & rinsed
• 2 cups cooked rice (white, brown, cauliflower rice, other grain of choice, etc.)
• finely chopped cilantro
• sliced cherry tomatoes &/or salsa of choice
• shredded cheese of choice
• shredded lettuce
• lime wedges