• 3 pound boneless skinless chicken breast
• 3 tablespoon chili powder
• 3 teaspoon Kosher salt
• 3 teaspoon garlic powder
• 1.5 teaspoon onion powder
• 1.5 teaspoon ground cumin
• ½ teaspoon freshly ground black pepper
• 2 tablespoon avocado oil
• 16 ounce canned tomato sauce
• 16 ounce water or more as needed

FOR SERVING - OPTIONAL

• 20 corn tortilla Optional
• 2 each tomato diced
• 2 jalapeno pepper seeded and sliced
• 4 tablespoon fresh cilantro chopped
• 2 lime cut into wedges
• 5 tablespoon sour cream
• 1/2 onion
• 2 avocado

For the marinade:

• 1/3 cup extra virgin olive oil
• 1 each lime zested
• 1/4 cup lime juice freshly squeezed
• 5 tablespoon fresh cilantro chopped
• 2 teaspoon fresh oregano
• 3 clove garlic crushed
• 1 tablespoon honey
• 1 teaspoon crushed red pepper adjust to your preference of spice
• 1 teaspoon ground cumin
• 2 teaspoon Kosher salt
• 2.5 pound boneless skinless chicken breast

For the guacamole and pico de gallo:

• 1/2 each white onion  small
• 1 each jalapeno pepper finely chopped
• 1/2 cup fresh cilantro chopped
• 2 each lime juiced
• 1 teaspoon extra virgin olive oil
• 1 teaspoon Kosher salt
• 2 each avocado ripe
• 4 each Roma tomato seeded and diced

For the fajitas:

• 5 ounce red bell pepper seeded and sliced into strips
• 5 ounce green bell pepper seeded and sliced into strips
• 5 ounce yellow bell pepper seeded and sliced into strips
• 1 pound onion sliced

Optional for serving:

• 20 each flour tortilla