Coat the chicken in spice and cook on the barbeque or in a hot dry cast iron skillet. If the chicken is well coated then it shouldn’t stick to the skillet. If using the skillet sear chicken on both sides then place pan in 375 degree oven and cook until done. BE SURE THAT THE PAN YOU ARE USING CAN GO IN THE OVEN. BE SURE THAT WHEN YOU TAKE IT OUT THAT YOU LEAVE SOMETHING ON THE HANDLE SO THAT NO ONE PICKS IT UP AND GETS BURNED!! The length of time will vary depending on a couple of factors; how hot the pan was to start with and how long you seared both sides for. When the juices start flowing from the chicken check it for doneness. 
Heat large skillet with a bit of oil and add veg when hot and then add the Cajun spice and cumin, stir and sauté until the veg is just soft but with a bit of crispness. Place on large serving plate. Not spicy enough for you then add more Cajun spice or perhaps throw in a couple of sliced jalapeño peppers
Slice the cajuned chicken into strips and place on top and squeeze a ½ lime on top and serve immediately
Warm both sides of the tortillas in a skillet, place in foil and keep warm in oven until service.
Place, sour cream, salsa, guacamole, sliced jalapeño peppers and the shredded cheese in dishes, set it all in the middle of the table and let everyone help themselves
If you’ve got little ones make a separate batch of veg without so much spice.  Make sure you do add some spice and sooner than you know they’ll want to have the regular heat.  Maybe add some of their favourite vegetables as well. The kids will have fun “making their own dinner”.