To make fajita seasoning, in a small bowl, combine Killer Hogs The A.P. Rub (1/4 cup), Chili Powder (1/4 cup), Ground Cumin (2 tablespoon), Onion Powder (1 tablespoon), Smoked Paprika (1 tablespoon), and Dried Oregano (2 teaspoon).
In a large bowl, combine the Vegetable Oil (1/2 cup), Apple Cider Vinegar (1/2 cup), Beer (3/4 cup), and Lime Juice (1/4 cup) in a large bowl. Add Fajita Seasoning and 2 Tbsp of the Fresh Cilantro (1 bunch). Whisk to combine.
Butterfly the Boneless, Skinless Chicken Breast (4 pound). Place in a large zip top plastic bag or bowl and pour marinade over the top. Move the pieces of chicken around so marinade covers completely. Place in refrigerator for 2 hours.
Prepare a charcoal or other type of grill for direct cooking Medium-high heat.
Mix Sour Cream (8 ounce) with Hot Sauce (2 tablespoon), Fajita Seasoning (1 tablespoon), and Lime Juice (1 tablespoon). Store in refrigerator until ready to serve.
Slice Bell Pepper (2), Onion (3), and Jalapeño Pepper (2) into thin strips.
When grill is hot, remove each piece of chicken from marinade and allow excess to drain. Place on lightly oiled cooking grate and cook for 6-8 minutes on first side.
Flip chicken over and continue to cook until internal temperature reaches 165 degrees F (74 degrees C) about 16-18 total minutes.
Place flat cast iron skillet directly on cooking grate and add Olive Oil (2 tablespoon). Add vegetables and sauté until tender, about 10 minutes.
Wrap Flour Tortilla (8) in aluminum foil and place on grill for a couple minutes to heat.
Slice chicken into thin strips. When vegetables are tender move them to one side of the skillet and add chicken.
Squeeze fresh lime juice over the top and serve with warm tortillas, sour cream sauce, and remaining cilantro. Enjoy!