Sizzling Chicken Fajitas

1. Season the chicken. Pat chicken dry. In a small bowl, mix the fajita seasoning. Toss chicken with 1 tablespoon oil, lime zest, and all the seasoning until evenly coated.
2. Sear. Heat a large skillet over medium-high heat until very hot. Add the chicken in a single layer (work in batches if needed). Cook until deeply browned and the thickest part is at temp, about 3 to 6 minutes per side depending on thickness. Temperature guide: For breasts, pull at 155 to 160 F and let carryover do the rest. For thighs, 165 F is done, but they get extra juicy and tender around 175 to 185 F (that part is for best texture). Transfer to a plate to rest.
3. Char the veggies. Add the remaining 1 tablespoon oil to the same pan. Add peppers and onions with a pinch of salt. Cook, stirring occasionally, until softened with browned edges and sweet spots, about 6 to 8 minutes. Add the garlic and cook for 30 seconds.
4. Deglaze. Add lime juice and 1/4 cup water or broth. Stir and scrape up the browned bits until the pan looks glossy and the sauce smells like something you would happily mop up with a tortilla, about 1 to 2 minutes.
5. Slice and sizzle. Slice chicken against the grain. Add it back to the skillet with any juices on the plate and toss to coat. Cook just until everything is hot, about 30 to 60 seconds. Taste and adjust with black pepper and additional salt if needed.
6. Serve. Pile into warm tortillas and finish with your toppings. Do not skip the extra lime wedge at the end. If you are using cilantro, this is the moment.

Quick tip: If your pan starts steaming instead of charring, you are overcrowded. Cook the chicken or veggies in batches and you will get those crisp edges back.