Wash and dry produce.

Halve, peel, and finely dice onion. Roughly chop cilantro. Quarter lime.

In a small bowl, reserve ¼ cup onion (½ cup for 4 servings) for Step 4. 

In a medium microwave-safe bowl, combine cabbage, vinegar, ½ tsp sugar (1 tsp for 4 servings), salt, and pepper. Cover with plastic wrap. Microwave until cabbage is slightly wilted, 1-2 minutes.

Carefully remove and discard plastic wrap; set cabbage aside to pickle, stirring occasionally, until ready to serve.

Pat chicken* dry with paper towels; dice into ½-inch pieces.

Heat a drizzle of oil in a large pan over medium-high heat. Add chicken, remaining onion, salt, and pepper; cook, stirring occasionally, until onion is softened and chicken is browned and cooked through, 4-6 minutes.

Stir in half the chipotle puree and a splash of water; cook, stirring, until sauce has thickened and chicken is coated, 30-60 seconds more.

Turn off heat; transfer chicken to a plate. Wash out pan.

While chicken cooks, to bowl with reserved onion, add cilantro, salt, and pepper; stir to combine. Set aside until ready to serve.

In a second small bowl, combine sour cream, mayonnaise, remaining chipotle puree, and a squeeze of lime juice (big squeeze for 4 servings). Season with salt and pepper.

Wrap tortillas in very damp paper towels; microwave for 1 minute. Let rest for 1 minute wrapped in paper towels. TIP: This will make it easier to fold your tortillas without tearing them.

Place tortillas on a clean work surface. Evenly sprinkle one half of each tortilla with Mexican cheese blend; top with chicken mixture. Fold in half to create quesadillas.