In a bowl, combine 1/4 tsp cumin,1 tsp smoked paprika, 1/2 tsp regular paprika , 1 tsp garlic powder, 1/2 tsp salt and 1/4 tsp black pepper.

Add spice mixture and lime to the chicken and mix thoroughly to combine.

Place chicken on a piece of saran-wrap, wrap it up well and then place in the bottom of a zip top bag.

In a large bowl, combine all the vegetables.

Season with 1/4 tsp cumin, 1/2 tsp smoked paprika, 1/2 tsp regular paprika, 1 tsp garlic powder, 1/2 tsp salt and 1/2 tsp black pepper.

Squeeze the juice of the limes over the vegetables and then place into the bag, on top of the wrapped chicken.

Seal bag tightly, squeezing out as much air as possible and freeze until ready to use.

Remove bag from freezer the night before you are planning on cooking (or early in the morning), and allow to defrost.

Place a large pot over high heat, and add 2 tbsp of oil.

Add the vegetables to the pot, and allow vegetables to cook until all of the liquid evaporates.

Cook for an additional 5 minutes (for a total of 15-20 minutes).

Move the vegetables to the edges of the pan, leaving the center of the pot empty.

Add 1 tbsp of oil to the middle of the pot along with the chicken, stirring occasionally and allowing the chicken to cook through, gradually mixing it into the vegetables (7-8 minutes).

Serve with soft shell tacos and rice, piled high with the fajitas mixture and drizzle with hot sauce on top.