Chicken Fajitas

For the chicken: Heat the avocado oil in a small saucepan until warm. Remove from the heat and stir in the ancho chile powder, cumin, oregano, smoked paprika and black pepper. Allow the spices to bloom in the oil for about 15 minutes.

Pour the oil mixture into a food processor or blender; add the lime juice, zest, Worcestershire, orange juice, tamari, honey and garlic and blend until smooth.

Place the chicken in a large airtight container or resealable plastic bag and scrape in the marinade. Cover or close and chill 3 to 4 hours. (Don't marinate longer, or the acid will begin to “cook" the meat, resulting in a mealy texture.)

Heat a cast-iron grill pan or grill to medium-high heat until very hot. Add the olive oil and grill the chicken until well-charred on both sides and the internal temperature registers 160 degrees F, 6 to 7 minutes per side. Remove from the heat and set aside.

For the vegetables: Meanwhile, heat the avocado oil in a large nonstick skillet over medium heat. Add the onions, peppers, ancho chile powder, cumin, garlic powder and oregano and cook until they take on some color, stirring occasionally, 10 to 15 minutes. Season with salt and continue cooking until softened. You can add a splash of water at any point to pick up any sugars that begin to caramelize on the bottom of the skillet. Set aside.

For the pico de gallo: Chop the cilantro and place it in a bowl. Use a rasp to grate the garlic over top. Add the tomatoes, onion, jalapeño and Calabrian chiles. Only right before serving, squeeze in fresh lime juice and add salt.

To serve: Make garlic lime butter by stirring together the butter, garlic and lime zest.

Make fajitas by serving the chicken and vegetables on top of the tortillas. Dollop with the garlic lime butter and pico de gallo. Serve with guacamole, sour cream, cilantro and lime wedges.