Make the spice paste: In a large bowl, combine the avocado oil (1 teaspoon), chili powder (1 teaspoon), garlic powder (1/2 teaspoon), cayenne pepper (1/4 teaspoon), ground cumin (1/4 teaspoon), dried oregano (1/4 teaspoon), salt (1/4 teaspoon) and lime juice (from 1/2 lime).

Mix the fajitas: Add the chicken (2-3 thighs, cut into strips), onion (1 small yellow, cut into wedges), and bell peppers (2, seeds & stem removed, cut into chunks) to the same bowl, and toss well until everything is completely covered in the spice paste.

Air fry: Transfer to an air fryer basket or rack and cook for 15 minutes at 400F. Don’t worry about preheating. Toss the meat and veggies twice during air frying to make sure everything cooks evenly.

Serve and store: Serve with large soft flour tortillas and your choice of sour cream, shredded cheese, fresh or jarred salsa, and sliced avocado or guacamole. Store leftovers in an airtight container in the fridge for up to 4 days.