Prep time 10 min, Cook time 20 min
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Seed and cut the peppers into ⅛ inch-wide strips.
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Heat 2 tablespoons of olive oil in a grill pan or in a large skillet or wok over medium heat. Add peppers and onion. Stir in half of the spices and cook, stirring occasionally, until the onions are translucent. Add the garlic and stir to soften. Cook until vegetables are soft, 8 to 10 minutes.
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Add the pre-cooked chicken strips to the grill pan and stir in the remaining spices. Add the oregano last and adjust the seasoning with salt and pepper as needed. Cook, stirring, for everything to meld.
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Place tortillas on the grill or in a large skillet or wok to warm up.
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To assemble fajitas, fill warmed tortillas with chicken, peppers, onions, Kalamata olives and feta. Serve with a dollop of Greek yogurt on the side, if desired.
