Preheat the oven to 180°C (160°C fan-forced). In a small bowl, combine all fajita seasoning ingredients and set aside.

In a large bowl, add the chicken, oregano, salt, and half of the seasoning mix. Toss to coat, then cover and refrigerate for 30 minutes. In another bowl, mix the onion and capsicums with the remaining seasoning mix. Set aside.

Heat half of the olive oil in a large pan over medium-high heat. Add the onion and capsicum mixture and sauté for 2–3 minutes, just until slightly softened. Remove and set aside. In the same pan, add the remaining olive oil and sear the chicken for 2–3 minutes, until lightly browned on the outside but still slightly undercooked inside.

Lightly grease a large baking tray (or line it with baking paper). Spread the chicken evenly over the bottom of the tray, then top with the sautéed onion and capsicums. Bake, covered with foil, in the oven for 20–25 minutes, until the chicken is cooked through. Remove the foil and bake for another 8–10 minutes to lightly caramelise the top and allow any extra liquid to reduce.

Meanwhile, add 1 cup of rice and 2 cups of water to a small saucepan. Bring to the boil with the lid on, then reduce the heat to low and simmer until all the water has evaporated.

Spoon the hot chicken fajitas over the rice, and top with salsa, guacamole, cheese, and lime wedges. Enjoy!