Prep ingredients: Prepare all ingredients as listed. Slice the vegetables and chicken, chop cilantro, and juice the limes before starting.

Make guacamole: Scoop the avocado into a bowl and mash with a fork. Add cilantro, lime juice, garlic powder, salt, and black pepper. Mix until smooth or slightly chunky. Cover and refrigerate until ready to serve.

Cook vegetables: Heat olive oil in a large skillet over medium heat. Add onion, red bell pepper, and green bell pepper. Season with salt and pepper and sauté for 5–7 minutes, until the onions are translucent and the peppers are tender.

Cook chicken: Add sliced chicken to the skillet. Sprinkle with garlic powder, cumin, paprika, and additional salt and pepper if desired. Cook, stirring occasionally, until the chicken is browned and fully cooked, about 6–8 minutes, or until it reaches an internal temperature of 165°F (74°C).

Warm tortillas: Warm soft taco shells in a dry non-stick pan over medium heat for 20–30 seconds per side, until soft and pliable.

Make virgin margaritas: combine all the ingredients.

Serve: the chicken fajitas with tortillas, sour cream, if using, tortilla chips and guacamole, and virgin margaritas.