Chicken and Veggie Sheet Pan Fajitas

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1 mounded tablespoon chili powder

1 teaspoon ancho chile powder 

1/2 teaspoon kosher salt 

1/4 teaspoon freshly ground black pepper 

1 green bell pepper, sliced thinly into strips 

1 red bell pepper, sliced thinly into strips 

1 medium onion, sliced thinly 

8 ounces white mushrooms, sliced 

3 tablespoons olive oil 

2 pounds boneless, skinless chicken thighs, cubed into bite-size pieces 

1 lime, juiced

For Serving:

10 fajita-size flour tortillas, warmed

1 cup guacamole 

1 cup salsa 

1 cup sour cream 

1 cup queso fresco 

1/4 cup fresh cilantro leaves 

1 lime, cut into wedges