Prepare the ingredients as described above.

Scoop out the flesh of the avocado and mash it in a bowl with a fork. Add chopped cilantro, lime juice, garlic powder, salt, and pepper. Mix until well combined and it reaches your desired consistency. Cover and refrigerate the guacamole until ready to serve.

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

Add the thinly sliced chicken breast to the pan with the vegetables. Sprinkle in garlic powder, ground cumin, paprika, and additional salt and pepper if desired. Cook until the chicken is browned and fully cooked through. The internal temperature should reach 165°F (74°C) for food safety.

While the chicken cooks, warm the soft taco shells in a non-stick pan over medium heat for about 20–30 seconds per side, or until soft and pliable.

In a pitcher or large glass, combine the honey, orange juice, lime juice, and water. Stir well to mix. Taste and adjust lime or honey to your liking. Serve the margarita mocktail over ice and garnish with lime wedges if desired.

To serve, fill the taco shells with the chicken fajita mixture and top with sour cream if using. Plate alongside the tortilla chips and freshly made guacamole. Serve with a margarita mocktail on the side.