Mix salsa, avocado oil, minced garlic, chili powder, oregano, and lime juice together in a big bowl.
Slice up 4 6oz chicken breasts into bite sized pieces and add them to the marinade mixture.
Dice up 1 green pepper and 1 red pepper into bite sized pieces and add them to the marinade mixture.
Thinly slice up 1 red onion and add it to the marinade mixture.
Cover the bowl with a plastic wrap or a lid and allow the chicken fajita mix to marinate for at least 8 hours in the fridge. You could also stir fry it immediately, however it won’t be as flavorful.
After at least 8 hours, remove the mixture from the fridge and heat a frying pan over medium high heat. No need to add more oil as there is already avocado oil in the marinade. Cook chicken for 6-10 minutes, stirring occasionally, until the chicken is cooked all the way through.
After removing the chicken fajita mixture from the pan, cut up 2 handfuls of arugula, and add them to the bowls.
Add the chicken fajita mixture on top of the arugula.
Top each chicken fajita bowl with 1 tbsp of sliced green onions.
Add the remaining chicken fajita mix to some tupperware and store for leftovers.