For the chicken:
1/4 cup lime juice
1/4 cup olive oil
1 tablespoon balsamic vinegar
1 teaspoon Worcestershire sauce
6 cloves garlic
1 teaspoon ground cumin
4 dried chiles de arbol, stems removed
Salt and black pepper, to taste
2 pounds boneless, skinless chicken breasts or thighs

For the fajitas:
2 tablespoons vegetable oil, divided
2 bell peppers, seeds and stem removed, thinly sliced
1 medium yellow onion, thinly sliced
Salt, to taste
12 flour tortillas
Guacamole
Pico de gallo
Sour cream