Combine all of the spice rub ingredients in a gallon ziplock bag.
Add sliced chicken to the bag and massage to coat chicken pieces evenly.
Heat 1 tablespoon canola oil in a large skillet over high heat.
When oil is heated, add chicken and spread in a single layer and let sit for 3-4 minutes to sear until dark brown on the edges. Flip, then repeat until there is no pink left (internal temperature of 165 degrees). Remove to a clean bowl and set aside.
Add ¼ cup of water to the empty pan and deglaze, scraping brown bits from edges. (You can add 2 more tablespoons, if you need it.)
Add veggies to pan and spread into a single layer. Allow to sear until edges turn brown. Flip veggies and brown on the other side until tender.
Serve: Place one tortilla on each plate. Divide chicken and veggies evenly among 8 tortillas. Top with 1 tablespoon yogurt, 1 tablespoon salsa and 1 tablespoon shredded cheese.
Serving Size 1 fajita
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.