Preheat the oven to 375 F/ 190 C/ gas mark 5. You will need a medium casserole dish (28cm/11'’ x 20cm/8’').Mix together the spices and salt. Place the chicken pieces in a large bowl, add the spice mixture (reserving 1 teaspoonful), 1.5 tbsp of oil and stir until thoroughly combined. The chicken pieces should be evenly coated in the spices.
Combine the tomatoes with the chili sauce and spread evenly over the bottom of your casserole dish. Arrange the chicken pieces close together in a single layer on top. Zest the limes over the chicken.
Place the peppers in the mixing bowl (the one you used for the chicken), add the rest of the spice mix, remaining half a tablespoon of oil and stir until thoroughly mixed.
Place the peppers over the chicken, scatter the cheese over the top and bake in the centre of the oven for 25-30 minutes (until the chicken is thoroughly cooked). Do not overcook the chicken.
Remove from the oven, drizzle over a little lime juice and garnish with freshly chopped cilantro/coriander before serving.
Cooking times may vary depending on your appliance and the size of your chicken pieces. It’s important not to overcook your chicken fajitas casserole or the meat might be chewy.
Ensure both the chicken pieces as well as the peppers are thoroughly coated in the spices and oil before assembling the dish.
I didn’t use very much cheese, but you can adjust the amount to suit your taste.