Preheat the oven to 350°F (175°C). Lightly grease a 9x13 inch baking dish. Mix all the spices together in a small bowl and set aside.

Toss the sliced chicken with the spice blend and 1 tablespoon of olive oil. Heat a skillet over medium-high heat and cook the chicken for 5 to 6 minutes until cooked through and lightly golden. Remove and set aside.

In the same skillet, add the remaining oil and cook the sliced bell peppers and onion over medium-high heat for 6 to 8 minutes until softened and lightly caramelized.

Return the chicken to the skillet. Add the ketchup and lime juice and stir everything together over medium heat for 1 to 2 minutes until the filling is coated and combined. Remove from heat.

In a small bowl, mix together the melted butter, minced garlic, dried oregano, parsley, and a pinch of salt. Set aside.

Without separating the rolls, use a serrated knife to slice the entire pack horizontally in one cut. Place the bottom half cut-side-up in the prepared baking dish.

Spread the mayonnaise evenly over the entire surface of the bottom half of the rolls.

Spoon the chicken fajita filling evenly over the mayonnaise layer and press down gently so it is level.

Spread the shredded mozzarella cheese evenly over the entire filling layer.

Place the top half of the rolls over the cheese and press down lightly. Brush the garlic butter and oregano glaze generously over the top of the rolls, getting into the crevices between each roll. Use all of the glaze.

Cover tightly with foil and bake for 15 minutes. Remove the foil and bake for a further 5 minutes until the tops are golden brown.

Remove from the oven, rest for 3 to 4 minutes, then slice along the roll lines and serve immediately.