For Smoky Red Pepper Sauce: 

•   2 medium red bell peppers
•   1 teaspoon extra virgin olive oil
•   1 ½ teaspoons kosher salt, divided
•   ¼ teaspoon freshly ground black pepper
•   1 cup mayonnaise
•   2 tablespoons red wine vinegar
•   1 teaspoon hot sauce
•   ¼ teaspoon cayenne

For the marinade:

•   2 teaspoons kosher salt
•   ½ teaspoon freshly ground black pepper
•   1 teaspoon smoked paprika
•   1 teaspoon garlic powder 
•   1/3 cup Marinated Red Onion oil
•   1 tablespoon red wine vinegar

For the fajitas: 

•   2 pounds boneless, skinless chicken breasts, cut into ¼-inch thick strips
•   Extra-virgin olive oil, for sauteing 
•   1 medium yellow pepper
•   1 medium orange pepper
•   1 medium red pepper
•   1 medium jalapeno, cut into thin rounds
•   1 cup Marinated Onions

For serving: 

•   2 cups cooked white rice
•   Store-bought pico de gallo or salsa
•   Sour cream, if not making the red pepper sauce
•   1-2 avocados, sliced or cubed 
•   Chopped cilantro
•   Tortilla chips 
•   Lime wedges