Pat Skinless Chicken Breast (1 pound) dry with a paper towel and slice into quarter-inch strips against the grain and set aside. Cut Assorted Color Bell Peppers (3) lengthwise and Yellow Onion (1) then set aside as well.
In a ziplock bag or large bowl, drop in the sliced chicken breasts, bell peppers, and onions. Add Mutton (3 tablespoon), Granulated Sugar (1 teaspoon), Salt (2 teaspoon), Ground Cumin (1/4 teaspoon), Cayenne Pepper (1/4 teaspoon), Garlic Powder (1 tablespoon), Smoked Paprika (2 1/4 teaspoon), Onion Powder (1 1/2 teaspoon), Dried Oregano (1/2 tablespoon), Chili Powder (1 1/2 tablespoon), and Ground Black Pepper (1/2 teaspoon). Toss to combine and let it marinate overnight.
Preheat oven to 400 degrees F (200 degrees C).
Add the vegetable and chicken mixture to a deep ceramic baking dish. It’s essential to use a deep baking dish to collect all the juices which will be released in the process. Roast for 20 - 25 minutes until the juices are released.
Once the time is up, remove the chicken from the oven and raise the temperature to 450 degrees F (230 degrees C).
Pour the soup collected from the fajita mix into a small container. You can use this as a dip for the fajitas or for something else.
Transfer the chicken and veggies to a flat baking sheet and spread evenly. Return to oven and bake for 10-15 minutes.
Garnish with cilantro and serve with warm tortillas or any side dish of choice. Include extra lime wedges if needed.