Instructions

1. To make a chicken rub, combine sugar, salt, cumin and cayenne. Rub both sides of chicken breasts with rub. (May be done up to 3 hours in advance.)
2. To make roasted red peppers, place whole peppers over a high flame, roasting on all sides until blackened. Steam at least 15 minutes in a paper bag, remove, and when cool enough to handle, remove loose blackened skin. (I don't wash the skin off with water as it removes alot of the flavor from the roasted pepper flesh.) Remove pepper top, membranes and seeds and cut into slices.
3. To make guacamole, slice avocado in half and remove pit. With a spoon, remove flesh from avocado. Place in a bowl and smash with a fork until just blended. Add 1 tablespoon of lime juice. Taste and add additional lime juice and kosher salt to taste.
4. Prepare a gas or charcoal grill to medium heat.
5. Place cilantro, salsa, sour cream, peppers, tomatoes, lettuce and cheese, if using, in individual bowls.(This can be done several hours in advance.)
6. Grill onion slices and chicken 7-9 minutes on each side or until chicken is no longer pink (170˚), and onion is tender. Wrap tortillas loosely in foil in packages of 10 and place on grill to heat while chicken cooks. (You can also stack tortillas on a plate, cover in saran, and microwave in 15 second intervals until tortillas are warm.)
7. Separate grilled onion slices into rings and place in a bowl. Let grilled chicken sit for 5 minutes then slice into strips. Place in a bowl. Arrange bowls of vegetables, chicken and warm fajitas on fajita bar and invite your guests to assemble their fajitas.