In a large resealable plastic bag, combine the canola oil, lime juice, garlic, salt, pepper, cumin and oregano; add the chicken.
Seal and turn to coat; refrigerate for 1 to 4 hours.
Preheat your grill. Remove the chicken from marinade.
Grill chicken for 5 to 8 minutes on each side, or until desired temperature is reached.
Remove the chicken from the grill and let rest for at least 5 minutes before slicing.
Add the chicken fajitas to center of tortillas; fold in half. Serve with salsa, guacamole, sliced onion, radishes, cilantro and wedges of lime.