Make marinade for chicken: In large bowl, combine 1/4 cup (60ml) vegetable oil, garlic, salt, Worcestershire sauce, chili powder, cumin, paprika, sugar and lime/lemon juice.
Add chicken to the marinade, then cover and chill for about 20 minutes.
Cook the Vegetables: Heat a large skillet on high heat and add 1 Tablespoon of oil. Then add onions cook onions until almost soft. Then add bell peppers. Sear the peppers and onion until slightly charred. Add the minced jalapenos (optional).Remove pepper and onion mixture & palce in a bowl. Set aside.
Cook the chicken: In same pan, add the marinated chicken. DO NOT add the excess marinade juices because it will make the chicken less charred and crispy. But if you want a more wet fajita mixture, you can add the excess marinade at the end.
Cook chicken until it is cooked through, then add pepper/onion mixture back into the skillet with the chicken. Cook for 1 more minute or until onions are hot and the mixture is combined well.
Pre-heat oven to 350° F.
Lay tortilla chips over a baking sheet pan. Layer chicken fajitas over the tortilla chips and then layer cheese on top. Bake for about 15 minutes or until all the cheese is melted. Remove from oven and allow to cool for a few minutes.
Top with your choice of toppings: guacamole, salsa, sour cream, jalapeños, chopped tomatoes and what ever your heart desires.