In a small bowl combine 1tablespoon of chili oil, lime juice, lemon juice, tequila, lime zest, brown sugar, oregano, black pepper, sea salt, smoked paprika, cumin, and cilantro. Stir.
Place chicken in a resealable plastic bag and pour marinade on top. Distribute marinade throughout the meat by rubbing in the bag. Place in the refrigerator to marinade for at least 2 hours.
Julienne mini-sweet and red bell peppers. Slice the spanish onion and set aside.
Brush 1 tablespoon of oil onto the grill. Heat on medium heat.
Add peppers, onions and cook for approximately 5 minutes or until softened. Place on a platter.
Remove marinaded chicken from the refrigerator.
Drain meat in a colander. Brush additional oil onto grill. Warm up on medium heat and add chicken.
Grill until cooked in approximately 5 minutes or until tender and done.
Returned sauteed vegetables to the pan and briefly saute both the chicken and vegetables together. Remove from heat.
Warm crepe or small fry pan on medium heat. Warm tortillas on both sides.
Recipe by Carla Crudup at https://www.carlacrudup.com/tequila-fajitas/