Pat dry and trim chicken breasts; cut breasts lengthwise; place in a baking dish. Squeeze fresh lime over chicken breasts, combine seasoning mix then sprinkle both sides of the breasts generously with the mix; set aside.

Shred cheese if food processor, dice onions, open can of green chiles, measure minced garlic; set aside.

Pour 1-2 tablespoons of oil into skillet on medium heat; add seasoned chicken breasts (you may have to work in batches if the breasts are huge); lightly brown on both sides; repeat until all breasts are browned; transfer to plate.

Drain oil from skillet and add a clean tablespoon of oil to skillet; add chopped onions and green chiles; saute 3 minutes; add garlic and saute 1 more minute.

Turn heat to low and add in chicken broth and sour cream; cook and stir until smooth; then add the shredded cheese to the skillet; continue to cook on low until smooth; remove skillet from heat and add jalapeno juice; stir and taste for salt.

Add browned chicken breasts back to the skillet with the sour cream sauce and turn the heat to medium low; cover and cook until chicken reaches an internal temperature of 165°F.

Plate, drizzle with extra sauce and garnish with cilantro, sliced avocado, crunchy tortilla strips or pico de gallo.