Place 2 cloves of garlic, chili powder, coriander, cumin, juice from 1 lime, and 1 tsp salt, and ½ tsp black pepper in a small bowl and whisk to combine. Add the chicken and turn to coat with the marinade. Set the chicken aside for at least 10 minutes, or cover and refrigerate for up to 24 hours.

Heat a grill pan to medium and spray with non-fat cooking spray. Once hot, add the chicken pieces and cook undisturbed until well browned on the bottom, about 10 minutes. Flip and repeat with other side, about 10 minutes more. Remove chicken from pan, and set aside.

In a medium sized bowl, place the bell pepper and onion and drizzle with the 1 tsp olive oil. Season with a bit of salt and pepper, and toss to coat. Place the vegetables on the grill pan in a single layer. Cook, stirring occasionally, until tender and slightly charred, about 10 minutes.

Warm the tortillas in an oven or toaster on low heat oven until just heated through, but still very soft – do not let them crisp. Wrap the tortillas in a clean dishtowel to keep warm.

In another small bowl, combine tomatoes, cilantro, 2 cloves of garlic, remaining lime juice, salt and pepper.

To serve assemble each of the fajitas with 1/8th of the chicken, peppers and onions, and tomatoes.