Slice the chicken into thin strips and add directly onto a sheet pan.
Slice the large onion and all the peppers into strips and add them to the pan with the chicken.
Season the chicken and vegetables with salt, black pepper, paprika, cumin, and garlic powder. Drizzle with olive oil and toss everything together until well coated.
Spread the mixture into an even layer and bake in a preheated 425°F oven for 25 minutes.
Meanwhile, prepare the guacamole. Mash the avocados and mix with the finely chopped half onion, Serrano chili, chopped cilantro, lime juice, and salt to taste.
Give the chicken and vegetables a quick toss, then broil for another 3 minutes until slightly charred.
Serve the fajita mixture in warm tortillas with the fresh guacamole.
Cook it hands-free.
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