Heat the oil in large skillet over medium/medium high heat. Add the chicken and salt and pepper as desired.
Cook the chicken until lightly browned and no longer pink, approximately 4 – 5 minutes.
Add the spices and the chicken broth. Scrape up the fond (brown bits on the bottom) and heat to bubbling.
Add the taco sauce, diced jalapenos and garlic to the bubbling mixture and stir to combine well. Add the vegetables and cook until tender, approximately 3 – 4 minutes.
Add slurry to thicken the sauce, adding broth or water (or tequila) if sauce is too thick. To serve, place hot white rice on plate, cover with 2/3 of the shredded cheese and then chicken/vegetable mixture.
Sprinkle with remaining cheese and cotija crumbles. Garnish with diced jalapeno, cilantro and lime as desired.
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