Brush a large griddle pan with a little oil and preheat until very hot. Whilst the griddle is heating, mix the chicken with 1+½ tbsp of the oil, 1+ ½ tbsp of the fajita seasoning and the salt and pepper. Place the chicken on the griddle in a single layer and cook – turning once – until slightly charred and cooked all the way through (about 6-8 minutes).
Whilst the chicken is cooking, heat up a small skillet with the remaining oil on a high heat. When it’s very hot, add the tortilla slices to the oil. Fry for approx. one minute until golden brown, then remove with a slotted spoon and place on some kitchen paper to drain off any excess fat. Sprinkle with the remaining fajita seasoning.
Divide the rice between two bowls. Arrange the sliced peppers, avocado, tomatoes, scallions and lettuce on top. Finally place the cooked chicken and fried tortilla strips on top.
Mix together the dressing ingredients and serve with the Tex-Mex salad.