Preheat the oven to 400 degrees (if you have a microwave, you can skip this step!) Halve, peel, and thinly slice half the red onion. Dice the remaining half. Finely dice the jalapeno, removing the seeds and ribs if you prefer less heat. Core, seed, and dice the tomato. Halve the lime. Finely chop the cilantro. Core, seed, and remove the white ribs from the bell pepper, then thinly slice. Slice the chicken into thin strips.

Make the pico de gallo: on a small bowl, combine the tomatoes, half the cilantro, half the diced onion, a squeeze of lime, and jalapeno (to taste). Season with salt and pepper.

Make the guacamole: halve, peel, and pit the avocado. Scoop it into a small bowl mash with the remaining cilantro, a squeeze of lime, and as much remaining diced onion and jalapeno as you like. Season with salt and pepper.

Heat 1/2 tablespoon olive oil in a large pan over medium-high heat. Add the sliced onion and bell pepper and cook, tossing, 5-6 minutes, until soft. Season with salt and pepper and set aside.

Wrap the tortillas in foil and place in the oven to warm for 5 minutes. Alternately, wrap them in a damp paper towel and microwave on high for 30 seconds after step 6.

In the same pan you cooked the vegetables in, heat 1/2 tablespoon olive oil over medium-high heat. Season the chicken with salt and pepper and cook, tossing, until browned, 3-4 minutes. Once cooked, add the peppers, onions, 1/2 teaspoon chili powder, and a squeeze of lime to the pan. Cook 30 seconds, until fragrant, then remove from heat.

Now for the fun part! Assemble fajitas with the tortillas, chicken mixture, pico de gallo, guacamole, and sourcream. Enjoy!