Testing - Grilled Chicken Fajitas Platter

http://www.foodnetwork.com/recipes/melissa-darabian/grilled-chicken-fajitas-platter-recipe.html

1 - this was good as it was, but I'm trying to move away from specific chicken pieces. This is a good candidate to try using chicken leftovers.

1/3 cup coarsely chopped fresh cilantro

1/4 cup lime juice (about 3 limes)

1/2 teaspoon chili powder

1/2 teaspoon ground coriander

1/2 teaspoon ground cumin

1/4 cup extra-virgin olive oil

4 cloves garlic, minced

1 teaspoon salt, plus more for sprinkling

1/2 teaspoon freshly ground black pepper, plus more for sprinkling

2 lbs of shredded leftover chicken 4 boneless chicken breasts, skinned (about 2 pounds?)

4 scallions

1 onion, in 1/2 inch slices

1 red bell pepper, seeded and in 1/2 inch slices

8 6-inch soft flour tortillas

Guacamole, salsa, sour cream, and grated cheddar cheese for serving

1. With a couple of forks, shred the cooked chicken into ragged thin strips along the grain of the muscle tissue.
2. In a small bowl, whisk the cilantro, lime juice, chili powder, coriander, cumin, garlic, and 2 tablespoons of the oil. Place the chicken in a 1-gallon plastic bag. Pour half of the lime mixture over the chicken; turn to coat. Let the chicken marinate in the fridge for at least 2 hours and up to 8 hours.
3. Cover the shredded chicken with the lime mixture and set aside.
4. Arrange the scallions, onions, green peppers and red peppers on a large rimmed baking sheet. Pour the remaining lime mixture over these and mix turn to coat everything.
5. Preheat the grill pan to medium-high heat. Remove the chicken from the lime mixture. Sprinkle the skin side of the chicken with half the salt and pepper. To one side of the pan, place the chicken, skin-side down. Sprinkle the rest of the salt and pepper on the exposed side. Grill the chicken until cooked through, about 7 minutes each side. Set aside and allow to rest about 10 minutes. Then, with a couple of forks, shred the chicken into ragged thin strips along the grain of the muscle tissue.
6. Meanwhile on the other side of the pan, Add the onions and grill for about 5 minutes, then add the rest of the vegetables and grill for an additional 10 minutes, until the veg are tender and starting to slightly char. Add the shredded chicken and cook until heated through.
7. Serve with warmed flour tortillas, guacamole, salsa, sour cream and grated cheddar.