Pre-heat 12″ cast iron skillet to medium.
Cut chicken breast into thin slices (the thickness of deli meat). Slice jalapeno. Chop onion into bite-size pieces. Mix all three together.
Arrange chicken mixture into a thin layer and coat with 1/2 the Meat Church Fajita seasoning and 1/2 the cumin. Flip and season other side with remaining seasoning.
Add oil to pan and get to temperature. Place chicken mixture into pan spreading out so as much chicken can be browned at one time. Cook 5 minutes or until the bottom is golden brown. Flip, add the Bolner’s Carne Guisada seasoning, and cook another 5 minutes.
To create the gravy stir the chicken and add water, cook until desired thickness, around 5 minutes.
Warm pita and add cheese, then chicken, then pico de gallo, and top with our roasted poblano sauce.