Cut the peppers into quarters. Combine the onions and cilantro in a small bowl. Preheat the oven to 400°F (200°C).Mix half of the onion mixture with half of the cheese, chicken, mayonnaise, garlic pressed with the Garlic Press, and 1 tbsp (15 mL) of the seasoning in a medium bowl. Blot any excess moisture from the peppers with a paper towel. Spoon the filling evenly onto the pepper wedges. Sprinkle the peppers with the remaining cheese.Arrange the filled peppers on a Medium Pizza Stone or 12" (30-cm) Cast Iron Skillet. Bake for 6-8 minutes, then broil on high for 2 minutes, or until the cheese is bubbly and browned.Mix the sour cream into the remaining onion mixture along with the remaining rub. Then, spoon the sour cream mixture over the fajita bites before serving.