Place the chicken, onion, bell pepper in a resealable bag. In a small bowl, whisk together the fajita seasoning, oil and water. Pour the marinade into the bag and seal tightly. Allow the chicken to marinade in the refrigerator for 1-12 hours.
Preheat the grill.
Remove the chicken, onion and bell pepper from the marinade. Discard the marinade. Place the chicken, onion and bell pepper on the grill. Grill for 3-4 minutes and then turn over. Cook for an additional 4-5 minutes or until the chicken is cook through. Transfer to a platter, cover with foil and allow the chicken to rest for 5 minutes.
Remove the foil and slice the chicken into 1/2 inch slices across the grain.
Arrange the salad greens on a platter. Top with the chicken, onions, peppers and avocado.
Whisk together the lime juice, honey, mustard, vinegar, garlic, olive oil, salt and pepper.
Toss the dressing with the salad and serve.