Preheat your smoker to 225°F for 15–20 minutes and fill the wood box with hickory or oak chips. You want a steady, thin smoke flow.

In a small bowl, whisk together 3 tablespoons smoked paprika, 2 tablespoons chili powder, 1 tablespoon cumin, 1 tablespoon garlic powder, 1 tablespoon onion powder, 2 teaspoons oregano, 1 teaspoon cayenne, 2 teaspoons salt, 1 teaspoon pepper, and 2 tablespoons brown sugar until evenly mixed. Checkpoint: Your spice mixture should smell fragrant and slightly smoky.

Remove the chicken breasts from packaging and pat them completely dry with clean paper towels. Moisture on the surface will prevent the rub from sticking.

Place the chicken on a cutting board and rub the spice mixture generously on all sides—top, bottom, and edges. Use about 1.5 tablespoons per breast. Let the rubbed chicken sit at room temperature for 15–20 minutes. Checkpoint: The rub should adhere to the chicken, not fall off when touched gently.

Place the rubbed chicken breasts directly on the smoker grates, at least 2 inches apart. Close the smoker and maintain 225°F. Do not open the door frequently.

Smoke for 1.5 to 2 hours until the internal temperature reaches 165°F when measured with a meat thermometer inserted into the thickest part of the largest breast. The chicken should smell strongly of smoke and have a light pinkish smoke ring just under the surface. Checkpoint: The chicken should be tender when pierced with a fork and the juices should run clear.

While the chicken cooks (around the 1-hour mark), prepare the vegetables. Slice 3 large bell peppers (red, yellow, and orange) into 1/4-inch strips. Peel and slice 2 large yellow onions into 1/4-inch strips.

In a large bowl, combine the peppers and onions. Drizzle with 3 tablespoons olive oil, 2 tablespoons fresh lime juice, 1 tablespoon Worcestershire sauce, 2 minced garlic cloves, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Toss gently until all vegetables are evenly coated. Checkpoint: The vegetables should glisten with oil and smell of lime.

When the chicken has 25 minutes remaining (around the 1.5-hour mark), carefully place the vegetable mixture into a large cast-iron skillet or smoker-safe grill basket.

Place the skillet or basket directly on the smoker grates next to the chicken. Maintain 225°F and smoke for 20–25 minutes, stirring the vegetables gently with a wooden spoon every 7–8 minutes.

The vegetables are done when the peppers are tender but still hold their shape, the onions are soft and translucent with charred edges, and everything smells sweet and smoky. Checkpoint: You should see light browning on the pepper edges and some char on the onion layers.

Using tongs, carefully remove the chicken from the smoker and transfer to a clean cutting board. Let the chicken rest, uncovered, for 5 minutes. During this time, the juices redistribute and the meat becomes more tender.

Remove the skillet of vegetables from the smoker and set aside on a heat-safe surface.

Using a sharp knife, slice the rested chicken against the grain into thin strips (about 1/4-inch wide). Slicing against the grain ensures each bite is tender.

Transfer the sliced chicken to a large serving platter and top with the smoked vegetables, creating an attractive mound.

Garnish the top of the chicken and vegetables with 2 tablespoons fresh cilantro leaves and a light sprinkle of smoked salt (about 1/2 teaspoon).

Warm 8–10 flour or corn tortillas by wrapping them in a damp cloth and heating in a 350°F oven for 5 minutes, or by placing them directly over a low gas flame for 15–20 seconds per side.

Arrange the warm tortillas in a cloth-lined basket or on a plate. Set out bowls of sour cream, guacamole, fresh salsa, and 1 cup shredded cheese (such as Mexican blend or cotija) for guests to build their own fajitas.

Serve the platter of smoked fajita chicken immediately while still warm. The residual heat keeps everything hot for about 10 minutes.