In a large Ziploc bag, add the chicken strips, lime juice, the spices (salting and peppering according to preference), two tablespoons of the olive oil, and half of the chopped cilantro. Let marinate for half an hour in fridge.

After the chicken has marinated, in a large skillet or frying pan, add a tablespoon of oil and heat on a medium-high flame

Add the garlic and cook until fragrant. Then add the chicken and sear until it is cooked and browned on all sides

Transfer the chicken to a plate and cover, letting it rest

In the same pan, while the chicken is resting, add a drizzle more oil and heat again on a medium-high heat. Add the peppers and onions letting them sear for at least two minutes without moving them around. After that, stir them and let them continue cooking until softened

Transfer the chicken back to the pan once the vegetables have cooked and mix it in with the veggies, lowering the heat to low

While that is cooking, in a small frying pan, heat up the corn kernels until they begin to get dark color. Once they are done, in a large bowl, mix the corn, tomatoes, avocado, and remaining cilantro. This is your salsa for the fajitas, unless you prefer store bought

Warm some tortillas and serve with rice