Heat the tortillas up in a pan or directly over the stove and set aside.
Mix the chili powder, smoked paprika, cumin, salt, and pepper together in a small bowl.
Slice the chicken breasts into thin strips.
Heat up 1 Tablespoon of the avocado oil in a skillet or pan.
Place the chicken in the pan along with 1/2 of the seasoning mix and 1 Tablespoon of the salsa.
Cook for about 10 minutes, flipping halfway through and stirring as needed until fully cooked.
Set the chicken aside.
Add the remaining oil along with the garlic and sliced onion to the pan, then cook for 2-3 minutes.
Add in the sliced bell peppers, remaining seasoning mix, and remaining salsa.
Continue to cook for about 10 minutes, stirring often, until the vegetables are soft.
Add the chicken back in and stir until evenly warm.
Remove from heat and fill each tortilla with the chicken fajita mixture.
Mix the cream sauce together (optional).
Top each chicken fajita taco with cream sauce, cilantro, and a squeeze of fresh lime juice!