Step 1

Heat your oven to 450°F with the rack in the middle. Place a stainless steel wire rack in a rimmed baking sheet and set aside.

Step 2

In a large bowl, whisk together the avocado oil, lime juice, minced garlic, kosher salt, chili powder, and cumin.

Step 3

Add the chicken thigh strips to the marinade. (Chicken breasts will dry it. Please use thighs.) Toss in the sliced peppers and onions, too. Use your hands to combine well.

Step 4

Plop the chicken and veggies onto the rimmed baking sheet and spread everything in a single layer.

Step 5

Place the tray in the oven and cook for 10 minutes. Then, toss the chicken and veggies, and rotate the tray.

Step 6

Switch to broil and cook for  an additional 5 to 10 minutes or until chicken is cooked through and the peppers and onions are browned in places. Keep your eyes on the fajitas to make sure nothing burns!

Step 7

While the chicken is cooking, make the Avocado Crema. Cut the avocado in half lengthwise and remove the seed. Scoop the flesh into a food processor or blender. Add the coconut milk, chives, cilantro, lime juice, salt, and pepper.

Step 8

Blitz until smooth. Add some water to thin out the sauce if desired. Taste and adjust the seasoning as needed with salt, pepper, or more lime juice. You can refrigerate the crema in a sealed container for up to 2 days.

Step 9

Once the chicken and veggies are finished cooking, pull the tray out of the oven. Serve the fajitas with lime wedges, lettuce wraps or grain-free tortillas, and avocado crema.