Begin by bringing a large pot of salted water to a rolling boil. Carefully add the chicken tenderloins and reduce the heat to a gentle simmer. Cook the chicken for about 8–10 minutes, or until the internal temperature reaches 165°F. Once cooked, remove the chicken from the pot and let it cool for 10–15 minutes on a cutting board.

While the chicken is cooling, grab a small mixing bowl and combine the onion powder, garlic powder, salt, and black pepper. Whisk these dry seasonings until they're evenly mixed.

When the chicken has cooled sufficiently, use two forks or your fingers to shred it into fine pieces.

In a medium bowl, combine the mayonnaise and sour cream, mixing until smooth. Add in a splash of pickled jalapeño brine and the fresh lime juice, stirring to incorporate the flavors.

Gently fold the shredded chicken and finely minced pickled jalapeños into the creamy mixture. Sprinkle the seasoned blend over the top and carefully mix everything together until well incorporated.

Cover the bowl with plastic wrap or transfer the salad into an airtight container. Allow the salad to chill in the fridge for at least 30 minutes before serving.