Prepare the chicken: pat the 200 g chicken breast dry with paper towels (dry surface = better sear). If it's thick, butterfly or slice horizontally to about 1/2–3/4 inch thickness so it cooks evenly — even thickness prevents overcooking the exterior while the center finishes.

Make the quick fajita rub and marinade: In a small bowl combine 1 tsp chili powder, 1/2 tsp ground cumin, 1/2 tsp garlic powder, 1/2 tsp salt (reserve remaining salt for finishing), 1/8–1/4 tsp freshly ground black pepper, 1 tbsp olive oil and the juice and 1/2 tsp zest of the lime. The olive oil helps the spices adhere and the lime juice adds bright acidity that starts to tenderize the chicken. Toss the chicken in the rub until evenly coated and let it sit at room temperature for 10–15 minutes while you prep the vegetables — this short marinade infuses flavor without needing hours.

Prep the vegetables and garnish: Slice the red and green bell peppers into 1/2-inch strips and thinly slice the 1/4 red onion. Halve and pit the avocado, then slice or dice it and squeeze a touch of lime over the flesh to keep it green. Chop the cilantro and set aside. Prepping everything before you heat the pan keeps the cooking quick and prevents the chicken from overcooking while you slice.

Heat a heavy skillet or grill pan over medium-high heat until very hot — about 2–3 minutes. A very hot pan is essential to get a fast sear that creates flavorful Maillard crust on the chicken and char marks on the peppers; that char adds sweetness and smoky depth that makes fajita flavors pop.

Cook the peppers and onions: Add a very light drizzle (or spray) of oil to the hot pan and add the pepper strips and sliced onion in a single layer. Sprinkle with a pinch of salt and cook undisturbed for 2–3 minutes so they caramelize on one side; stir and cook another 2–3 minutes until tender-crisp with charred edges. Transfer to a plate. Cooking the peppers first allows them to char without overcrowding and they will rest while the chicken cooks — at this point they also soak up residual pan fond, increasing flavor.

Sear the chicken: Wipe the pan if it has too much residue and return to high heat. Place the chicken in the hot pan and let it cook undisturbed for 3–4 minutes to develop a golden-brown crust (the crust locks in juices and builds flavor). Flip and cook 3–4 more minutes until an instant-read thermometer reads 74°C / 165°F at the thickest point. If you’ve thinned or sliced the breast, cook to 63–68°C / 145–155°F for peak juiciness — the carryover heat will finish it; however with poultry, 74°C is recommended for safety.

Rest and slice the chicken: Transfer the cooked chicken to a cutting board and let it rest 5 minutes before slicing across the grain. Resting allows the juices to redistribute so the meat stays moist when sliced.

Assemble the lime-cilantro dressing: In a small bowl whisk together the remaining 1/4 tsp salt, remaining 1/8–1/4 tsp black pepper, the chopped cilantro (2 tbsp), remaining lime juice if any, and any leftover lime zest with a spoonful of pan juices (or up to 1 tsp extra olive oil if needed) to emulsify. Taste and adjust — the bright dressing ties the components together and the cilantro-lime notes make the salad distinctly fajita-forward.

Build the salad: Divide the mixed salad greens (3 cups) between two plates. Arrange the charred peppers and onions over the greens, fan the sliced chicken on top, and tuck avocado slices alongside. Drizzle the lime-cilantro dressing over everything, sprinkle the remaining pinch of salt and a crack of pepper if desired, and finish with a few extra cilantro leaves for color. Layering warm chicken and peppers over cool greens provides a pleasing contrast in temperature and texture.

Serve: Serve immediately so the chicken is still slightly warm and the avocado is fresh. If preparing ahead, keep the dressing separate and add avocado at the last moment to avoid browning.