Note: if desired, you can marinate the peppers and chicken 24 hours ahead of time in separate bags or dishes.
Preheat the oven to 425 degrees F. Prep a baking sheet (line with foil or spray with nonstick spray!) to use for the recipe.
In a bowl, whisk together the olive oil, lime juice, zest, honey, cumin, chili powder, paprika, salt, pepper and garlic.
Place the peppers and onions on the baking sheet. Add half of the marinade and toss them well, until they’re all covered. Stick the sheet in the oven and roast for 15 to 20 minutes, tossing once or twice during cook time.
In the meantime, place the chicken in a bowl and pour the remaining marinade over top. Let sit until the peppers are roasted.
Once the peppers are finished, toss them a few times and scoop them over to one side of the pan. Place the chicken on the sheet in a single layer. Roast the chicken for 15 more minutes or until and internet temp reads 165 degrees F.
Once the chicken is done, assemble your fajitas! Start with peppers and onions, add on the chicken. Spritz with lime, sprinkle with cotija cheese and top with sour cream, guacamole and fresh cilantro if you wish.