Tortilla chips: Cut the tortillas into eight triangular sections. Heat 2-3 inches of frying oil (avocado oil) to 350ºF (deep frying temperature.) Fry the tortillas in batches to prevent overcrowding. When both sides are crispy and golden brown, transfer on to a rack. Sprinkle them with salt. Following the previous steps, finish frying the rest. When done, set them aside until needed. 

Fajitas: In a small bowl whisk together the ingredients for the marinade until well combined. Pour over the thighs and coat then well. If the chicken is very cold; leave out, at room temperature for about 20 minutes. That way, they will cook more evenly.

Heat a large pan over medium to medium-high heat. Once hot, add the chicken. When both sides have browned and the thickest part reaches a safe internal temperature of 165ºF, they are fully cooked. Remove from the heat and let them rest for 5-10 minutes. 

Cook the bell pepper and onion in the same pan, over medium-high heat. Stir as needed until cooked to your desired doneness. Slice the chicken and toss in with the veggies. Turn off the heat. Squeeze a touch of lime juice over the fajitas and mix everything to combine. Add salt if needed. Set aside momentarily. 

Nacho cheese sauce: In a medium sauce pan and over medium heat, melt the butter. Whisk in the flour and paprika. Cook for about 30 seconds, stirring continuously. Whisk in the milk and bring to a simmer, it will slightly thicken. Reduce the heat to low and melt in one cheese at a time. Whisk in the salt and pepper. Keep warm on very low heat. Feel free to add more milk to thin it out, if needed. 

Assemble: Choose a platter, sheet pan or small skillet (makes two small skillets.) First, layer the chips. Add the fajitas and beans, spread them evenly. Spoon or drizzle the warm cheese sauce. Make another layer with the same components; chips, fajitas, beans and sauce. Toppings: top with guacamole and sour cream. Add the peppers. Sprinkle the red onion and cilantro. Enjoy!