Drain and reserve the juice from the diced tomatoes, we’ll use the liquid to deglaze that skillet after searing the chicken. (You should have about ¼ cup.)

Combine the sauce ingredients in a large measuring cup with a spout and set aside.

Slice the chicken in half lengthwise to create 2 thinner slices. Cover with saran wrap and use the textured side of a meat mallet to pound it to ½ inch thick.

Season each side with Cajun seasoning. Sprinkle with flour and rub it over the surface of each side.

Heat oil in a large skillet over medium-high heat. Sear the chicken in batches for 4-5 minutes per side, until a golden crust has developed. Set aside.

Add the reserved juice from the tomatoes and set the heat to medium. Use a silicone spatula to clean the bottom and sides of the skillet.

Add the butter and the garlic and cook for 1 minute.

Add the flour and stir continuously for 2 minutes, until the raw flour smell is cooked off.

Add the sauce mixture (from step 2), in small splashes, stirring continuously.

Bring the sauce to a boil, then reduce to a gentle bubble. Add the drained tomatoes and let it simmer and reduce for 5-7 minutes.

Reduce heat to low. Slowly sprinkle in the cheese, stirring continuously, until melted and combined. Slowly stir in the lime juice.

Add the chicken back and spoon the sauce on top. Let it simmer and reduce for 4 minutes, uncovered. Add the fresh lime wedges to the skillet and simmer for 1 more minute. Remove from heat.

Sprinkle with cilantro and serve with rice, beans, or salad!