Sheet Pan Chicken Fajitas

• 1 tbsp chili powder1 tbsp chili powder
• 1/2 tbsp paprika1/2 tbsp paprika
• 1/2 tsp onion powder1/2 tsp onion powder
• 1/4 tsp garlic powder1/4 tsp garlic powder
• 1/4 tsp cumin1/4 tsp ground cumin
• a dash of cayenne1/8 tsp cayenne pepper
• 1 tsp sugar1 tsp sugar
• 1/2 tsp salt1/2 tsp salt
• 2 small onions2 onions, sliced into strips
• 3 bell peppers, any color3 bell peppers, sliced into strips
• 1 lb chicken breast1 lb chicken breast, sliced into thin strips
• a glug of oil2 tbsp vegetable oil
• 1 lime1 lime
• 8 small tortillas8 flour tortillas, 6-inch8 small corn tortillas8 corn tortillas, 6-inch — corn tortillas keep it without gluten — warm them first so they don't crack
• 1/2 cup sour cream1/2 cup sour cream, optional1/2 cup dairy-free sour cream1/2 cup dairy-free sour cream, optional — a coconut-based sour cream works here, or just leave it off
• a handful of cilantro1/4 bunch cilantro, optional

Steps

1. Heat the oven to 400°F and stir all the spices together in a small bowl.
2. Slice the onions, peppers, and chicken into thin strips and pile them onto a big sheet pan.
3. Drizzle with oil, scatter the seasoning over top, and toss with your hands until everything's coated. Spread it into one even layer.
4. Bake 35–40 minutes, stirring once halfway through. Squeeze half the lime over everything when it comes out.
5. Pile into warm tortillas and finish with cilantro, a dollop of sour cream, and another squeeze of lime.