1. Place chicken in resealable plastic bag; add 2 T of oil, the lime juice and the crused red pepper. Massage bag to coat, refrigerate for 2 hours. 2. Heat remaining 1 T oil in large pot over medium-high heat until hot. Cook chicken 8-10 minutes or until browned on all sides, stirring frequently. Remove chicken. (I added the marinade from the chicken to the pot when I added the chicken. It got very wet in the pot, so I drained the chicken at about 5 minutes. When I removed the chicken and put the onions in the pot, I added a little of the juice I drained from the pot. I got a really good lime flavor by doing this.) 3. Add onions to pot; cook 3 minutes or until crisp-tender, stirring frequently. Add garlic, cook 30-60 seconds or until fragrant. 4. Stir in fajita seasoning to coat onions. Return chicken to pot. Stir in all remaining ingredients except cilantro; bring to a boil. Reduce heat to medium-low and simmer, uncovered, 30 minutes to blend flavors. Stir in cilantro. (I sprinkled cilantro on top and I didn't simmer uncovered -- I simmered with the lid half-covering the pot.)