Preheat the oven to 425°F. In a small bowl, whisk together the dry seasoning ingredients. Then whisk in the Worcestershire sauce and 2 tablespoons of the olive oil. The mixture should be quite thick. If too thick to pour, however, thin it out with extra olive oil.
Put the cut-up chicken in a gallon-size zip-lock bag. Pour the seasoning mixture over the chicken, and then massage the bag until all of the chicken is coated. Seal the bag, and then pop it into the refrigerator while you cut up the vegetables.
Put the cut-up vegetables on a large baking sheet, and give them a drizzle of olive oil and a sprinkling of salt and pepper. Toss to coat.
Use tongs to transfer the chicken morsels to the baking sheet. If the morsels are stuck together, separate them for even cooking. Squeeze the lime juice over all. Discard the marinade mixture that remains in the bag.
Bake in the preheated oven until the chicken is done and the vegetables have started to caramelize -- 20-25 minutes. Spoon the fajita mixture onto the prepared lettuce leaves, and garnish, if you wish, with a sprinkle of cilantro (or parsley) and a squirt or dollop of sour cream. Enjoy!