Before starting, wash and dry all produce. Heat Guide for Step 3: 1/8 tsp mild, 1/4 tsp medium, 1/2 tsp spicy and 1 tsp extra-spicy! Core, then cut poblano into 1/4-inch pieces, removing seeds for less heat. (TIP: We suggest using gloves when prepping poblanos!) Roughly chop cilantro. Zest lime, then cut remaining lime into wedges. Pat chicken dry with paper towels, then cut into 1/4-inch strips. Season with half the Mexican Seasoning, salt and pepper.

Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then chicken. Cook until golden-brown, 2-3 min per side. (NOTE: Chicken will finish cooking in step 3.)

Add garlic puree, poblanos, crushed tomatoes, remaining Mexican Seasoning, 1 tsp sugar, 1/4 cup water (dbl both for 4 ppl) and 1/2 tsp chipotle powder to the pan with chicken. (NOTE: Reference heat guide.) Season with salt and pepper, then stir to combine. Bring to a boil, then reduce the heat to medium. Simmer until sauce is thickened and chicken is cooked through, 10-12 min.**

While chicken cooks, add lime zest, mayo and 1 tbsp water (dbl for 4 ppl) to a small bowl. Season with salt and pepper, then stir to combine.

Wrap tortillas in paper towels. Microwave until tortillas are warm and flexible, 1 min. (NOTE: You can skip this step if you don't want to warm tortillas!)

Divide tortillas between plates. Top with chicken tinga and lime mayo. Sprinkle feta and cilantro over top. Squeeze over a lime wedge, if desired.