Preheat oven to 400 degrees. Line a large sheet pan with parchment paper.
In small bowl, mix chili powder, cumin, paprika, garlic powder, onion powder, oregano and cayenne.
In a medium bowl, combine 1 tablespoon olive oil, one half of the dry spice mix and juice from 1/2 of lime. Add the chicken breasts to the bowl and toss to cover and marinade. Set aside.
Spread peppers and onions on parchment lined tray in a single layer. Drizzle over remaining tablespoon of olive oil and toss to coat. Sprinkle remaining spice mix evenly over the vegetables.
Bake in 400 degree oven for 10 - 15 minutes until tender and starting to brown. Remove vegetables from pan.
Add 2 cups of rice in an even layer in the bottom of the sheet pan. Cover with 4 cups of broth and shake the pan gently to level. Place the pan in the oven and cook the rice for 10 minutes.
Remove the pan from the oven. Nestle the chicken and vegetables over the rice and return to the oven for 20 minutes or until the chicken reaches an internal temperature of 165 degrees on an instant read thermometer.
Slice the chicken into thin strips and serve with vegetables and tortillas to build fajitas. Place the rice into a bowl and serve on the side.