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Cut the chicken breast into small strips.
Add the freshly squeezed lime juice and avocado oil to the chicken strips.
Slice the bell peppers and onion.
In a large bowl, combine the chili powder, brown sugar, salt, onion and garlic powder, black pepper, ground cumin, cayenne pepper (optional), and ground coriander.
Add the chicken, bell peppers, and onion to the seasoning mixture and toss to coat evenly.
In a large skillet, add the chicken and vegetable mixture along with the ¾-1 cup of chicken broth and the cornstarch.
Cook the fajita mixture over medium-high heat, stirring occasionally, until the chicken is cooked through and the vegetables are tender.
Serve the chicken fajitas with your desired toppings, such as Maggi Jugó.