Before starting, preheat the broiler to high. Wash and dry all produce. Core, then cut poblano into 1/4-inch strips. Halve, peel, then cut onion into 1/2-inch slices. Cut tomato into 1/4-inch pieces. Zest, then juice half the lime. Cut remaining lime into wedges.

Pat chicken dry with paper towels.Cut chicken into 1/2-inch cubes.Add chicken, Tex-Mex Paste, lime zest and 1 tbsp (2 tbsp) juice to a medium bowl.Season with salt and pepper, then toss to coat.Set aside.

Add chipotle sauce, sour cream and 1/2 tsp (1 tsp) lime juice to a small bowl.Season with salt and pepper, then stir to combine. Set aside.

Add chicken to half of a foil-lined baking sheet. Spread out into an even layer.Broil chicken in the top of the oven until golden, 4-6 min.Carefully remove baking sheet from the oven. Add onions, poblanos and 1 tbsp (2 tbsp) oil to the other side of the baking sheet. Season with salt and pepper, then toss to coat.Broil chicken and veggies in the top of the oven until chicken is cooked through and veggies are charbroiled, 3-6 min.**

Meanwhile, wrap tortillas in foil, then place in the bottom of the oven until warm, 4-5 min. (TIP: You can skip this step if you don't want to warm the tortillas!)

Divide poblanos and onions between tortillas. Top with chicken, tomato and feta.Spoon some chipotle cream over top.Serve with remaining lime wedges. Serve salsa, guacamole and chips on the side.