Combine spice mix and lime juice to the chicken to marinate for 10 minutes. Set aside.
In a frying pan, sauté the sliced chicken until golden brown and then set aside.
In the same pan, add some oil and sauté the onions.
Add the capsicums when the onions are translucent and aromatic. Set aside.
Warm tortillas on a large pan until lightly charred.
Assemble the fajitas, by placing a bed of lettuce, then salsa, then chicken/veg mix, top with some fresh coriander and a squeeze of calamansi juice on top of the tortilla.
Serve with a side bowl of salsa.
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