Prepare the ingredients: Cut the chicken into 1/2-inch (1.5cm) strips, bell peppers into 1/4-inch (7mm) strips, cut the onion in half then into 1/4-inch (7mm) slices. Slice avocado, wash and dry the lettuce.

Make the vinaigrette: Add all the ingredients into a mason jar, close the lid and shake for 1 minute until well combined. Season to taste with salt and pepper. Adjust the sweet-sour ratio when necessary (add more honey if it's too sweet and add more lime juice if it's not sour enough).

Cook the chicken and vegetables: In a large bowl combine 1 tablespoon of oil and Fajita seasoning, add the chicken, season with salt and pepper, and toss to combine. Heat the remaining oil in a large frying pan over high heat. When hot add the chicken (in one or two batches, depending on the size of the pan). Cook until browned then turn over and cook until cooked through, transfer to a plate, drizzle with lime juice.

Reduce the heat to medium-high and add the bell peppers and onions, season with salt and pepper. Cook for a couple of minutes or until softened but still a little bit crunchy.

Assemble: On a large platter, arrange the lettuce, cooked chicken, cooked bell peppers and onions, sliced avocado, and tortilla strips. Pour over the vinaigrette.

Enjoy!