Marinate chicken breasts (one per serving) in lime juice, minced garlic, salt, pepper, thyme, ground cumin, and crushed whole dry mexican oregano (i.e., oregano with buds).
I suggest marinating them for 8-48 hours.
Prepare pico de gallo: diced tomato (cored), finely diced jalapeno, minced garlic, minced onion (white), chopped cilantro, lime juice, salt.
Optionally add diced ripe (but not too ripe) avocado.
Prepare a creamy cilantro-lime sauce of: sour cream, heavy cream and/or milk, fresh cilantro leaves, fresh lime juice, minced garlic, balsamic vinegar, cumin powder, fresh ground pepper, and salt.
Purée this in a food processor or blender.
Pan fry strips of corn tortillas in olive oil until crisp.
Grill or pan fry the whole marinated chicken breasts in oil and marinade; blacken and sauté red pepper strips. Slice the chicken breasts (across the grain) and serve with the sautéd red pepper strips atop chopped Romaine lettuce. Top with cilantro-lime sauce, pico de gallo, crisp tortilla strips, and garnish with slices of lime, ripe avocado, and cilantro leaves.
I consulted these recipes for ingredient ideas:
“Creamy Cilantro-Lime Sauce”
“Chicken Fajita Salad”