Marinate the Chicken: In a bowl or large zip-top bag, combine the lime juice, lemon juice, vegetable oil, soy sauce, minced garlic, salt, and black pepper. Stir until well combined.

Add the chicken breasts to the marinade, turning to coat them evenly. Seal the bag or cover the bowl and refrigerate for at least 30 minutes, or up to 4 hours. Do not marinate the chicken overnight, as the citrus juice can begin to alter the meat's texture.

Prepare the Peppers and Onions: Slice the onion and bell peppers into ½-inch strips.

In a separate bowl or zip-top bag, combine 2 tablespoons of the neutral oil, 2 tablespoons of water, soy sauce, and Worcestershire sauce. Add the sliced onion and peppers, then toss until evenly coated. Let the vegetables marinate for at least 30 minutes, or up to 2 hours.

Cook the Chicken: Remove the chicken from the refrigerator about 20 minutes before cooking. Remove it from the marinade and pat it dry with paper towels. Discard the used marinade.

Heat a large cast-iron skillet over medium-high heat. Add the remaining 1 tablespoon of oil. Place the chicken breasts in the skillet and cook for 5 to 7 minutes per side, or until the chicken is browned on the outside and reaches an internal temperature of 165°F.

Transfer the chicken to a cutting board and let it rest for 5 minutes. Slice the chicken into thin strips against the grain.

Cook the Peppers and Onions: While the chicken rests, add the marinated onions and peppers to the skillet. Cook over medium-high heat for 5 to 7 minutes, stirring occasionally, until the vegetables are softened and lightly charred around the edges.

Finish the vegetables with 1 teaspoon of lime juice and stir to combine. Remove from the heat.

Serve the Fajitas: For sizzling service, heat a dry cast-iron skillet over high heat for 3 to 4 minutes until very hot. Carefully add 2 tablespoons of water to the skillet. It will steam immediately. Add the sliced chicken, peppers, and onions to the hot skillet and serve right away on a heat-proof trivet.

Warm the flour tortillas by wrapping them in a damp paper towel and microwaving for about 30 seconds.

Serve the chicken, peppers, and onions with warm tortillas, shredded Colby-Jack cheese, sour cream, pico de gallo, guacamole, and lime wedges.