Nachos for dinner! Or if you're a purist, you can stuff everything into taco shells.
Preheat the oven to 400°.
In a large skillet, heat the butter and oil, one turn of the pan, over medium to medium-high. When the butter melts, add the onion and garlic and stir until softened, about 4 minutes; season with salt and pepper. Add the stock and honey. Stir in the crema. Add the cheese and chiles. Stir until the cheese melts, about 4 minutes. Add the chicken and cook, stirring often, until heated through, about 3 minutes. Remove from heat and cover to keep warm.
Line a rimmed baking sheet with parchment paper. Spread out the tortilla chips or taco shells. Bake until warm and browned in spots, 5 to 7 minutes.
In a medium bowl, mix all the ingredients for the Corny Pico de Gallo; season with salt.
Top the tortilla chips or fill the taco shells with the cheesy chicken. Top with the lettuce, pickled jalapeños, and Corny Pico de Gallo.