Combine chili powder, salt, cumin, garlic powder and 1 teaspoon olive oil in large resealable plastic bag.
Add chicken, bell pepper, and onion; mix gently to coat. Refrigerate for 15 minutes.
Heat remaining 1 teaspoon oil in large nonstick skillet over medium-high heat. Empty contents of bag into skillet and cook, stirring frequently, for 5-6 minutes, or until chicken is cooked through.
Remove from heat; add lime juice and stir.
Heat tortillas in pan on stovetop, or in microwave.
Serve fajitas with warm tortillas, avocado, salsa and lime wedges.
