Marinate the Chicken: In a medium bowl, combine the chicken strips with 2 tbsp olive oil, lime juice, smoked paprika, cumin, garlic powder, oregano, salt, and pepper. Mix well until every piece is coated. Set aside for at least 15 minutes at room temperature.

Prepare the Pan: Place a large cast-iron skillet or heavy-based frying pan over a medium-high heat. Let it get properly hot – this is essential for getting a good sear.

Cook the Vegetables: Add 1 tbsp of olive oil to the hot pan. Add the sliced peppers and red onion. Cook for 5-7 minutes, stirring occasionally, until they are softened and have some lovely charred spots. Don't stir them too much; letting them sit allows them to caramelise. Once cooked, remove them from the pan and set aside.

Sear the Chicken: Return the pan to the heat. Add the marinated chicken to the pan in a single layer. It's important not to overcrowd it, so cook in two batches if necessary. Cook for 3-4 minutes per side, until golden brown, slightly charred, and cooked through. I find that leaving the chicken undisturbed for the first few minutes is the best way to develop that gorgeous crust.

Combine and Rest: Return the cooked vegetables to the pan with the chicken. Stir everything together and cook for one more minute to allow the flavours to meld. Remove the pan from the heat and let the chicken rest for a couple of minutes. You can learn more about the science of a good sear from sites like Serious Eats.

Assemble Your Bowl: Start building your chicken fajita bowl. Spoon a generous portion of cooked rice into each bowl. Top with the chicken and vegetable mixture.

Add the Toppings: Finish each bowl with your desired toppings – a dollop of soured cream, a scoop of mashed avocado or a few slices, a sprinkle of grated cheese, some fresh coriander, and a spoonful of salsa. Serve immediately with a lime wedge on the side for squeezing over.