Step 1: Prepare your chicken. Slice the chicken breasts into 1/2-inch strips. In a medium bowl, combine the chicken with 1 tablespoon of olive oil, 1 tablespoon of fajita seasoning, and the juice of half a lime. Toss to coat evenly. Let it marinate for at least 15 minutes while you prepare your vegetables.
Step 2: Slice your veggies. Cut the bell peppers and red onion into thin strips, similar in size to your chicken.
Step 3: Preheat your Blackstone griddle. Turn all burners to medium-high heat and allow the griddle to heat up for 5-10 minutes. Add the remaining 1 tablespoon of olive oil to the hot surface.
Step 4: Cook the chicken. Spread the marinated chicken in a single layer on one side of the hot griddle. Cook for about 3-4 minutes per side, or until golden brown and cooked through (internal temperature of 165°F/74°C). Once cooked, push the chicken to a cooler zone of the griddle or remove it to a plate and loosely tent with foil to keep warm.
Step 5: Sauté the vegetables. Add the sliced bell peppers and red onion to the now-available cooking surface. Sprinkle with the remaining 1 tablespoon of fajita seasoning. Sauté for 5-7 minutes, stirring occasionally, until they are tender-crisp and slightly charred.
Step 6: Combine and finish. Add the cooked chicken back to the griddle with the vegetables. Toss everything together to combine. Squeeze the juice of the remaining half lime over the mixture.
Step 7: Assemble your bowls (or wraps!). Divide the chicken and veggie mixture among four bowls. Top with sliced avocado, a dollop of Greek yogurt, a spoonful of fresh salsa, and a sprinkle of fresh cilantro. Serve immediately. If you prefer wraps, simply warm tortillas on the griddle for 30 seconds per side before filling them.