In a large Mixing Bowl, whisk together 2 tablespoons of the 3 tbsp aceite de oliva dividido, 3 tbsp jugo de limón recién exprimido (aproximadamente 2 limones), 3 cloves ajo picado minced, 1 ½ tsp polvo de chile, 1 tsp comino molido, 1 tsp pimentón ahumado smoked, ½ tsp orégano seco, ½ tsp sal, and ½ tsp sal until well combined.

Add the sliced 1 ½ lb pechuga de pollo deshuesada y sin piel cortada en tiras de ¼ pulgada contra el grano to the Mixing Bowl and toss well to coat every piece. Cover and let marinate at room temperature for at least 30 minutes, or refrigerate for up to 4 hours for deeper flavor.

Heat a large Cast Iron Skillet over high heat until very hot — about 2 minutes. Add 1 tablespoon of 3 tbsp aceite de oliva dividido and swirl to coat. Add the sliced 1 large cebolla amarilla grande cortada por la mitad y en rodajas finas de media luna and 1 pimiento rojo sin semillas y cortado en tiras delgadas, 1 pimiento amarillo sin semillas y cortado en tiras delgadas, 1 pimiento verde sin semillas y cortado en tiras delgadas, season with ½ tsp ½ tsp sal, and cook undisturbed for 2 minutes to get some char, then stir and cook another 3–4 minutes until softened with lightly charred edges. Transfer to a plate and set aside.

Return the Cast Iron Skillet to high heat. Add the remaining 1 tablespoon of 3 tbsp aceite de oliva dividido. Remove the 1 ½ lb pechuga de pollo deshuesada y sin piel cortada en tiras de ¼ pulgada contra el grano from the marinade (letting excess drip off) and add it to the skillet in a single layer. Cook undisturbed for 3 minutes until a golden sear forms on the bottom.

Flip the 1 ½ lb pechuga de pollo deshuesada y sin piel cortada en tiras de ¼ pulgada contra el grano and cook for another 2–3 minutes until cooked through (internal temperature of 165°F). Avoid overcrowding — cook in two batches if needed to maintain a proper sear.

Return the cooked 1 pimiento rojo sin semillas y cortado en tiras delgadas, 1 pimiento amarillo sin semillas y cortado en tiras delgadas, 1 pimiento verde sin semillas y cortado en tiras delgadas, and 1 large cebolla amarilla grande cortada por la mitad y en rodajas finas de media luna to the Cast Iron Skillet with the 1 ½ lb pechuga de pollo deshuesada y sin piel cortada en tiras de ¼ pulgada contra el grano. Toss everything together over high heat for 1 minute so the flavors meld. Taste and adjust seasoning with ½ tsp sal, ½ tsp sal, or an extra squeeze of 3 tbsp jugo de limón recién exprimido (aproximadamente 2 limones).

Warm the 8 piece tortillas de harina medianas (8 pulgadas), tibias: wrap them in a damp paper towel and Microwave for 30–45 seconds, or heat them one at a time directly over a gas burner or in a dry Skillet for 20–30 seconds per side until lightly charred and pliable. Wrap in Aluminum Foil to keep warm.

Serve the sizzling 1 ½ lb pechuga de pollo deshuesada y sin piel cortada en tiras de ¼ pulgada contra el grano and vegetable mixture straight from the Cast Iron Skillet alongside the warm 8 piece tortillas de harina medianas (8 pulgadas), tibias and all your toppings: 1 cup crema ácida, guacamole, salsa, Mexican Cheese Blend, fresh ¼ cup cilantro fresco picado groseramente, and 3 tbsp jugo de limón recién exprimido (aproximadamente 2 limones) wedges. Let everyone build their own fajitas at the table.