Place the chicken breasts or thighs in a large zip-top bag. Add oil, fresh lime juice, chili powder, cumin, garlic powder, salt, and pepper.

Seal the bag and mix well so the chicken is fully coated in the marinade. Let it marinate for at least 30 minutes. For deeper flavor and juicier chicken, marinate for 2–4 hours or overnight if possible.

Heat a cast iron skillet over medium-high heat until hot. Add the marinated chicken and cook for about 6–8 minutes per side, depending on thickness.

Once cooked, remove the chicken from the pan and loosely cover with foil to keep it warm.

Add a little more oil to the same pan if needed. Add sliced onions and cook for 3–5 minutes until slightly softened. Add sliced peppers and cook until they reach your preferred tenderness. Lightly season with salt.

Slice the cooked chicken into strips. Return the chicken to the skillet with the vegetables and cook for another 1–2 minutes if desired. Make sure the chicken is fully cooked and no longer pink in the center before serving.

Preheat the grill to medium heat. Remove the chicken from the marinade and place it on the hot grill.

Grill for 6–8 minutes per side, or until the chicken is fully cooked and no longer pink inside. Cooking time may vary depending on the thickness of the chicken.

Once cooked, let the chicken rest for at least 5 minutes to keep it juicy. Slice diagonally into strips before adding to the bowls.

Cook the rice until light and fluffy, then season lightly with salt.

Add a layer of rice to each bowl. Top with the chicken and sautéed fajita vegetables. Finish with your favorite toppings such as charred corn, black beans, guacamole or avocado, salsa, cotija cheese, and fresh cilantro.

Serve warm and enjoy your flavorful homemade chicken fajita bowl.