Preheat the oven to 350°F.

Cut chicken into four equal pieces. Cover with a piece of plastic wrap and pound with a meat mallet until 1-inch thick.

Whisk together avocado oil, 2 tablespoons of lime juice, soy sauce, honey, taco seasoning, Worcestershire sauce, and 1/2 teaspoon salt in a large bowl. Add chicken, making sure it is well immersed, and marinate in the refrigerator for 15 minutes. Flip and continue marinating for 15-45 more minutes.

Once chicken has marinated, let excess marinade drip off and place in a 13 x 9-inch baking dish, being careful to leave a little space between each piece. Bake for 20-25 minutes, or until cooked through.

Whisk together the ranch dressing, salsa, sour cream, cilantro, the remaining 1/2 tablespoon lime juice, and 1/4 teaspoon salt in a medium bowl. Remove the chicken from the oven and brush each piece with 1-2 tablespoons of the sauce. Then, top each with 1 slice of cheese. Return to the oven for 3-5 minutes, or until the cheese is melted.

Serve Fiesta Lime Chicken over crushed tortilla chips with any leftover salsa ranch, pico de gallo, cilantro and Mexican rice.