Guacamole: mash the avocado in a bowl with a fork. Add the chopped cilantro, lime juice, garlic powder, salt, and black pepper. Mix until well combined and it reaches your desired consistency. Refrigerate in a sealed container until ready to serve.

Cook the Fajita Veggies: In a large skillet or non-stick pan, heat the olive oil over medium heat. Add the sliced onion and bell peppers. Season with salt and black pepper. Sauté for 5–7 minutes or until the onions are translucent and the peppers are tender.

Cook the Chicken: Add the sliced chicken breast to the pan with the sautéed veggies. Sprinkle in the garlic powder, ground cumin, paprika, and additional salt and black pepper to taste. Cook, stirring occasionally, until the chicken is browned and reaches an internal temperature of 165°F (74°C) for safe consumption.

Warm the Taco Shells: While the chicken is cooking, warm the soft taco shells in a dry non-stick pan over medium heat, about 20–30 seconds per side, until soft and pliable.

Prepare the Margarita Mocktail: In a pitcher or large glass, stir together the honey, water, orange juice, and lime juice. Taste and adjust the lime or honey as needed. Serve over ice if desired and garnish with lime wedges.

Assemble and Serve: Serve the chicken, onions, and peppers with tortillas. Top with sour cream if using. Plate alongside the tortilla chips and guacamole, and margarita mocktail.