Combine 2 teaspoons chili powder, 1 teaspoon smoked paprika, 1 teaspoon kosher salt, ½ teaspoon onion powder, ½ teaspoon ground cumin, ½ teaspoon garlic powder, ½ teaspoon brown sugar, and ½ teaspoon cayenne pepper in a bowl or jar and stir or shake to mix thoroughly.

Toss the chicken strips into a large container. Drizzle olive oil and season generously with the spice blend. Stir or shake to evenly coat chicken strips with oil and seasoning. Then toss the pepper and onion strips into the container with the chicken.

Drizzle with olive oil and generously season with the seasoning blend. Use all but about 2 teaspoons of the seasoning blend. Then squeeze in the juice of two limes. Now, either stir to coat everything in the oil, lime juice, and seasoning. Or, fix the lid on and shake the container to coat.

Preheat the oven to 375 degrees F. Let the veggies and chicken sit, covered, for about 30 minutes. Spread the chicken and veggies out on a large sheet tray and place on a center rack in the oven for 20 minutes. At the 20-minute mark, check to see if the chicken is cooked through.

Sprinkle the remaining 2 (or so) teaspoons of the seasoning blend over the chicken and veggies and switch the oven to broil. Place the sheet tray back on the center rack and broil for 5-7 minutes, until the veggies and the chicken develop some charring and browning.

When you place the sheet tray back in the oven, wrap several flour tortillas in foil and place the foil packet under the sheet tray, on a lower rack in the oven.

When the Chicken and veggies come out of the oven, use tongs to transfer the chicken and veggies to a separate serving dish, leaving the cooking liquid on the sheet pan. Take the foil packet of tortillas out of the oven. Transfer the tortillas from the foil packet to a tortilla warmer.

Top the Sheet Pan Chicken Fajitas with fresh jalapeño slices, lime wedges, and sprigs of cilantro. Serve with the tortillas and set out your favorite Mexican hot sauce.