Begin by bringing a large pot of salted water to a gentle boil over medium heat. Once boiling, carefully add the chicken tenderloins, reducing the heat to a simmer. Cook for 8-10 minutes until the internal temperature reaches 165°F. Remove the chicken and let it cool for 10-15 minutes on a plate.

While the chicken cools, finely mince the pickled jalapeños using a sharp knife. Set aside in a bowl.

In a mixing bowl, whisk together onion powder, garlic powder, salt, and black pepper until well combined.

Once the chicken has cooled, shred it into finely shredded pieces. Place in a large mixing bowl.

In a medium bowl, combine mayonnaise and sour cream, stirring until smooth. Add the jalapeño brine and lime juice, stirring until well incorporated.

To the creamy mixture, add the shredded chicken and minced jalapeños. Sprinkle in the dry seasonings and gently fold together until fully combined.

Taste and adjust the seasoning as necessary by adding more jalapeños or lime juice.