Pat chicken dry and season lightly with salt and pepper

Heat 1 tablespoon vegetable oil in a large skillet, over medium-high heat until smoking

Cook chicken on one side for 8 minutes, reduce to medium heat, and then cook for 8 more minutes on the other side

Transfer cooked chicken to cutting board and tent with aluminum foil. Turn off the stove

Cut the onion and bell pepper into thin slices

Add the onion and bell pepper slices to large skillet, along with the water, chili powder, and a pinch of salt. Cook for 5-7 minutes, until vegetables are soft. Set aside

Meanwhile, whisk the lime juice, Worcestershire sauce, cilantro, brown sugar, remaining tbsp of vegetable oil, and a pinch of salt in the large mixing bowl

Remove the aluminum tent from the chicken, and cut them into 1/4-inch-thick slices and toss in the lime juice mixture

Toast your tortillas on a clean skillet, over medium heat, 30 seconds each side. Keep them in a tortilla warmer when done

Assemble your fajitas and enjoy!

(Optional) Cook rice and add to the fajitas