Cut chicken breast into 1/2" strips and place in a large resealable baggie.
Sprinkle chicken strips with cumin, chili powder, pepper, seasoned salt and crushed red peppers.
Add chopped jalapeños and cilantro to baggie.
Squeeze the juice from the limes and orange onto chicken.
Seal baggie and shake to mix.
Place into the fridge and chill for an hour or longer, turning over a couple of times while marinating.
Using a large cast iron frying pan, heat oil over medium high heat. Place chicken strips into oil once heated and fry on each side until done and they are no longer pink, approximately 2 minutes or less on each side.
Remove chicken from pan and place on a plate. Cover with foil to keep warm until veggies have been cooked.
In the same pan, add additional oil if necessary, and sauté onions and bell peppers until peppers are tender but still a bit crispy.
Place chicken back in the pan with the peppers and onions.
Heat tortillas, assemble fajitas and add cheese, sour cream, salsa for additional flavor. Charro beans and rice also goes well with these fajitas.
Marinade slightly adapted from Simply Recipes