Chicken Fajitas

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2 skinless chicken breast fillets, preferably organic

1 teaspoon dried Mexican oregano, or regular oregano

1 teaspoon ground cumin

1 teaspoon kosher salt or 1/2 teaspoon table salt

1/2 teaspoon sugar

1 tablespoon garlic flavored oil, plus 2 teaspoons

2 tablespoons lime juice

2 tablespoons peanut oil or regular olive oil

2 onions, peeled, halved and cut into thin half-moons

8 soft flour tortillas

1 red bell pepper, cored and seeded, cut into strips

1 orange bell pepper, cored and seeded, cut into strips

1 yellow bell pepper, cored and seeded, cut into strips

1 cup grated Cheddar or Monterey Jack cheese

1/2 cup sour cream or creme fraiche

1 (7-ounce) can corn niblets, drained (or 2/3 cup drained canned corn)

1 large avocado (or 2 small), finely diced and dressed with 1/2 teaspoon kosher salt and 2 teaspoons lime juice

1/4 to 1/2 head iceberg lettuce, shredded

1/3 cup chopped fresh cilantro leaves

Hot chili sauce, to serve, optional

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