Combine the spices in a small bowl. Add ½ tablespoon of oil to a large non-stick skillet over medium heat allow to heat up for 1-2 minutes. Add the chicken breast and sprinkle half of the seasonings overtop. Cook for 4-5 minutes, flip and add remaining seasonings.
Add the remaining oil to the pan as well as the bell peppers and onion and sauté for 5-7 minutes, stirring frequently.
Once the vegetables are cooked, slice the chicken into strips and place back into the skillet.
Add ½ tablespoon squeeze of fresh lime juice and stir everything together. Remove from the heat and set aside.
On a large baking sheet, spread nacho chips in a single layer, overlapping slightly.
Spoon half of chicken fajita mixture over top (about 1.5 cups).
Top with a second layer of corn chips and the second amount of toppings and cheese.
Bake at 400 F for 15-20 minutes until the cheese melts and is slightly golden brown.
Garnish with your favorite toppings.
Repurpose Leftover Cooked Chicken- If you have some leftover, mildly seasoned chicken on hand from another recipe (such as a roast chicken), you can slice it up (you need about 1 and ¼ cups) and skip right to the step of cooking the peppers. Then simply add the already cooked chicken into the peppers at the last step. Use a Different Protein- Love a different type of fajitas? Try using sliced beef, pork, shrimp or a can of black beans in place of the chicken.