Prepare the Chicken: In a medium mixing bowl, combine the chicken strips with 1 tbsp of olive oil, smoked paprika, cumin, garlic powder, onion powder, oregano, salt, and pepper. Use your hands or a spoon to toss everything together until the chicken is evenly coated. Set aside for at least 15 minutes to let the flavours meld.

Cook the Rice: While the chicken marinates, cook your rice according to the instructions on the packet. Once cooked, fluff it with a fork and keep it warm.

Sauté the Vegetables: Heat 1 tbsp of olive oil in a large frying pan or skillet over a medium-high heat. Once the oil is shimmering, add the sliced peppers and red onion. Cook for 6-8 minutes, stirring only occasionally, until they are tender and have some lovely charred spots on the edges. Remove the vegetables from the pan and set them aside on a plate.

Cook the Chicken: Using the same pan, add the marinated chicken strips in a single layer. It's important not to overcrowd the pan, so you may need to do this in two batches. Cook for 3-4 minutes per side, until the chicken is cooked through and has a nice brown crust. What works best for me is resisting the urge to move the chicken too much; this helps develop that fantastic sear.

Combine and Warm: Return the cooked vegetables to the pan with the chicken. Squeeze the juice of half a lime over everything and toss it all together to combine. Let it heat through for one minute.

Assemble Your Fajita Bowl: Divide the cooked rice among four bowls. Top with the chicken and vegetable mixture. Now comes the fun part: add your desired toppings. I recommend a generous portion of sliced avocado, a sprinkle of fresh coriander, and a lime wedge on the side for squeezing over. If you like, add a dollop of soured cream and a little grated cheese that will get gloriously melty on the warm chicken.