In a medium bowl, add onion, jalapeño, garlic, cilantro, salt and lime juice.

Toss to combine and set off to the side.

Using a sharp chefs knife, finely mince the chicken and add to a large bowl. This takes about 25 to 30 minutes. Season with street taco seasoning and toss to combine.

Spray a large 12-inch skillet with olive oil or avocado oil spray over medium-high heat. Once hot, add in the seasoned chicken and spread into an even layer. Cook, stirring occasionally until no longer pink and fully cooked. About 12 to 15 minutes. Season with salt to taste.

Meanwhile, heat a large griddle on high and lightly spray with olive or avocado oil spray. Once hot, gently warm and toast the corn tortillas. Fill the tortillas with the street taco chicken and top with the onion salsa and any other desired toppings.