Start by bringing a large pot of salted water to a gentle boil. Carefully add the chicken tenderloins and let them simmer for about 8-10 minutes, or until they reach an internal temperature of 165°F.

After letting the chicken cool for approximately 10-15 minutes, use your hands or two forks to shred it into fine pieces.

Take your pickled jalapeños and finely mince them on a cutting board.

In a medium mixing bowl, whisk together the onion powder, garlic powder, salt, and freshly ground black pepper.

In another bowl, mix together the mayonnaise and sour cream until the mixture is smooth and creamy. Then, slowly stir in the jalapeño brine and fresh lime juice.

In the larger bowl with the dressing, add the shredded chicken, minced jalapeños, and dry seasonings. Gently fold everything together until well-coated.