Preheat your oven to 425°F (220°C). In a small bowl, whisk together the chili powder, cumin, smoked paprika, garlic powder, onion powder, oregano, sea salt, and black pepper.

Place sliced chicken breast, sliced bell peppers, and sliced onions on a large rimmed baking sheet. Drizzle evenly with olive oil and freshly squeezed lime juice, then sprinkle the fajita seasoning blend over everything.

Toss thoroughly with clean hands or tongs until every piece of chicken and vegetable is coated in seasoning. Spread into a single, even layer across the sheet pan.

Roast for 18 to 22 minutes, tossing once halfway through, until chicken reaches an internal temperature of 165°F (74°C) and veggies are tender with lightly charred edges. (Optional: broil on HIGH for 2 minutes for extra char).

Warm tortillas in a dry skillet or wrap in damp paper towels and microwave for 30 seconds.

Garnish sheet pan with freshly chopped cilantro and lime wedges. Serve family-style with warm tortillas, guacamole, salsa, and sour cream.