Preheat the smoker to 225 F.
Inject the chicken in every part possible with guacamole.
Whatever guacamole is left over, rub it into the top of the chicken.
Sprinkle the fajita spices evenly over the chicken’s surface.
Smoke until the interior temperature of the chicken breast is 150 F.
Increase your smoker’s temperature to 500 F. This ensures skin with that oh-so-satisfying crunch.
Once the skin crunches up, remove the chicken and let it cool.
Thinly slice the chicken.
Squeeze lime juice into a small bowl, and mix it with cilantro, salsa, and onions.
Put the chicken on the bread, followed by the cilantro mix, and a splash of hot sauce. It’s all set!