Place sliced chicken into a gallon sized ziplock baggie and set aside.
In a medium sized bowl, whisk together orange juice, lime juice, lemon juice, soy sauce, paprika, cumin, chili powder, onion powder, garlic powder, salt, and pepper.
Pour the mixture over the chicken and marinate in the fridge for at least 1 hour and up to 8 hours.
Heat 2 tablespoons of olive oil in a large skillet over medium high/high heat.
Once hot, add in bell peppers and onion.
Season with salt and pepper to taste.
Cook the peppers and onion until crisp tender, about 5 minutes. Stir regularly with tongs to prevent burning.
Remove and set aside.
Heat the remaining 2 tablespoons of olive oil and dump in the contents of the ziplock baggie.
Cook until the chicken is cooked through, about 5-6 minutes. Stir regularly with tongs to prevent burning.
Add the peppers/onion back in, taste and re-season, if necessary, and serve with all your favorite fajita fixings!
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