Chicken Nachos

1. **Prepare the Chicken:** Chop the 2 large chicken breasts into bite-size pieces. In a bowl, season the chicken with 1 teaspoon adobo, 2 tablespoons taco seasoning, 1/2 teaspoon Cayenne pepper, and the juice of 1 lime. Heat 2 tablespoons of oil in a skillet over medium-high heat. Cook the seasoned chicken for about 12 minutes, or until fully cooked through and lightly browned.
2. **Prepare the Cheese Sauce:** In a separate saucepan, melt 3 tablespoons of unsalted butter over medium heat. Whisk in 3 tablespoons of flour and cook for 1-2 minutes, stirring constantly, to create a roux. Gradually whisk in 2 cups of milk until the sauce is smooth and thickened. Stir in 1/2 teaspoon salt, 1/2 teaspoon paprika, 1/2 teaspoon chili powder, and 1/2 teaspoon garlic powder. Remove from heat and stir in 2 cups of hand-shredded cheddar cheese until completely melted and smooth.
3. **Assemble the Nachos:** Preheat your oven to 350°F (175°C). Arrange a layer of tortilla chips on an oven-safe platter or baking sheet. Spoon the cooked chicken and cheese sauce over the chips. Add your desired toppings: black beans, additional shredded cheese, Pico de gallo, guacamole, sour cream, and pickled jalapeños.
4. **Bake:** Place the assembled nachos in the preheated oven for about 10 minutes, or until the cheese melts and is bubbly.