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In a large bowl or ziplock bag, combine 1 tablespoons oil, lime juice, and seasonings; add the chicken. Turn to coat; cover. Refrigerate for 1 to 4 hours.
Heat 1 tablespoon olive oil in a large cast-iron or heavy skillet, on medium-high heat. Drain chicken, discarding marinade. Add chicken; cook for 5-8 minutes on each side. Remove from skillet.
In the same skillet add remaining olive oil, onion, and bell pepper; cook and stir until tender.
Add cooked chicken to pan and combine.
Fill warm tortillas with chicken, peppers, and onion. Top with your favorite toppings.

Chicken Fajitas