Slice the chicken breast into strips and coat with fajita seasoning spices and half of the olive oil.

Heat a pan over medium-high heat. Add the seasoned chicken strips and cook for 5-7 minutes, turning occasionally, until cooked through and lightly golden. Alternatively: air-fry or oven roast.

While the chicken is cooking, thinly slice the red onion and red pepper.

In a separate pan, add the remaining olive oil, then add the sliced red onion and red pepper. Season with a pinch of salt and stir-fry gently on low-medium heat for around 10 minutes until softened.

Slice the avocado and grate the cheddar cheese.

Arrange the cooked chicken, sautéed vegetables, sliced avocado, grated cheese, and lettuce or rocket with a dollop of the Greek yogurt and a squeeze of lime.