In a large bowl, combine the chicken broth, lime juice, and chicken taco seasoning. Mix well until the seasoning is fully incorporated.
Add the chicken thighs to the bowl and turn them to coat evenly with the marinade. Let them sit for a few minutes to absorb the flavors.
Heat a large skillet over medium heat and add the oil. Once hot, carefully place the marinated chicken thighs in the skillet. Cook for about 3 minutes on each side until they are seared and golden brown.
Remove the chicken from the pan and set it aside. In the same skillet, add the garlic and sauté until it becomes aromatic, approximately 1 minute.
Pour in the sour cream and additional chicken broth into the skillet. Stir to combine and bring the mixture to a low simmer.
While the sauce is simmering, shred or chop the cooked chicken thighs into bite-sized pieces.
Add the shredded chicken back into the skillet and stir well to coat with the creamy sauce. Let it simmer for about 3 minutes, allowing the sauce to reduce and cling to the chicken.
If the sauce evaporates too quickly, feel free to add a bit more chicken broth or even water to maintain the desired consistency.
Once everything is nicely combined and heated through, taste and adjust with extra salt if needed. Serve hot and enjoy!
