Make the fajitas: In a large bowl, whisk together the avocado oil, coconut aminos, lime juice, chili powder, oregano, cumin, and Pluck. Whisk in 1/4 teaspoon salt and 1/4 teaspoon pepper. Transfer half to a medium bowl.
Place the chicken in the medium bowl. Place the onion, bell peppers, and jalapeño in the large bowl with the remaining marinade.
Stir both until the ingredients are covered with the marinade. Cover and refrigerate for at least 1 hour or up to 4 hours.
Make the crema: In a small bowl, whisk together the sour cream, lime juice, coconut aminos, honey, chili powder, if desired, and Pluck. Cover and refrigerate.
Preheat the oven to 425ºF; place 2 baking sheets in the oven as it preheats.
Drain the vegetables; sprinkle with salt and pepper. Spread on one of the hot baking sheets and roast for 10 minutes. Spread the chicken on the other baking sheet and season with salt and pepper. Roast for 20 to 25 minutes, until cooked through; remove them if they’re browning too much).
Serve the vegetables and chicken with the crema and tortillas or cauliflower rice, and any toppings, if desired.