In a ziploc bag, combine the chicken, lime juice, orange juice, jalapenos, cumin, garlic powder, and salt. Let chicken marinate in the refrigerator for 2-4 hours. (You do not want to let it marinate overnight because the acid in the citrus will start to cook the chicken).
Empty contents of chicken marinade into a dish and drizzle with olive oil. Bake chicken at 350F until cooked through. You can also grill the chicken and discard the marinade. Set aside to rest.
If you are serving these with rice, start the rice now. Try the Green Chile Rice below, this is what I use!
Meanwhile, heat 1 tablespoon olive oil in a large skillet over medium-high heat. (The higher heat will give the vegetables color). Add bell peppers and onions. Cook until they reach your desired doneness. For crisper vegetables, this will take approximately 5-8 minutes. For softer, caramelized vegetables, this will take approximately 10-14 minutes. When vegetables are done, add 1/4 tsp salt and stir.
Slice chicken into strips.
Let each person assemble their own fajitas as desired. I like to put rice inside of mine, like a burrito. Both corn and flour tortillas are great here. Have fun and mix things up!