In a small bowl, combine chili powder, cumin, paprika, garlic powder, onion powder, oregano, salt, black pepper, and cayenne pepper to create your fajita seasoning blend.

Place sliced steak strips in a large bowl and drizzle with 1 tablespoon olive oil. Sprinkle the seasoning blend over the meat and toss thoroughly to ensure even coating. Let marinate for at least 15 minutes at room temperature.

Heat 1 tablespoon olive oil in a large skillet or cast-iron pan over medium-high heat until shimmering and hot.

Add the seasoned steak strips to the hot pan in a single layer, working in batches if necessary to avoid overcrowding. Cook for 2-3 minutes without stirring to develop a nice sear.

Stir the steak and continue cooking for another 2-3 minutes until the meat is cooked to your desired doneness. Remove steak from pan and set aside.

Add the remaining tablespoon of olive oil to the same pan. Add sliced bell peppers and onions, cooking for 5-7 minutes until vegetables are tender-crisp and slightly caramelized.

Add minced garlic to the vegetables and cook for an additional 30 seconds until fragrant.

Return the cooked steak to the pan and toss everything together for 1-2 minutes to reheat and combine flavors.

Remove from heat and let cool slightly before assembling your bowls.

Divide the steak and vegetable mixture among serving bowls. Top each portion with fresh avocado slices, a dollop of Greek yogurt, chopped cilantro, and lime wedges for squeezing.