For the Fajita Veggies

• Two large bell peppers, thinly sliced
• One large red or yellow onion, thinly sliced
• One tablespoon olive oil
• Half teaspoon garlic powder
• One fourth teaspoon dried oregano
• Kosher salt and black pepper to taste

For the Chili Lime Chicken

• One and a half pounds boneless skinless chicken, cut into thin strips
• One tablespoon olive oil
• One tablespoon agave nectar or honey
• One teaspoon Worcestershire sauce
• Juice of one lime
• One and a half teaspoons ancho chili powder
• One and a half teaspoons cumin
• One teaspoon smoked paprika
• Half teaspoon garlic powder
• Kosher salt and black pepper to taste

For the Avocado Crema

• One large avocado
• One jalapeño, deseeded
• One garlic clove
• Juice of two limes
• One third cup chopped cilantro
• One third cup sour cream or yogurt
• Two to three tablespoons water to thin if needed
• Kosher salt and black pepper to taste

Assembly and Toppings

• Two ears charred corn
• One can black beans, rinsed
• Two cups cooked rice or grain of choice
• Cherry tomatoes or salsa
• Shredded cheese
• Shredded lettuce
• Fresh cilantro
• Lime wedges