Peel and mince the Garlic (2 clove). Slice the Onion (1). De-stem and deseed the Jalapeño Pepper (1).
Husk, rinse, and quarter the Tomatillo (1 pound)). Zest and juice the Lime (1), reserving for use later.
Place Poblano Pepper (3) directly over the gas of a gas stove or grill, and cook until skin is black and blistered all over. Place hot peppers in a brown paper bag and fold the top over tightly to steam peppers. Set aside.
Heat oven to 200 degrees F (95 degrees C). Place a piece of foil over a baking sheet and spray with vegetable spray.
Add Olive Oil (1 tablespoon) to a medium skillet. Saute sliced onion over medium high heat until crisp tender. Transfer to prepared baking sheet.
Remove poblano peppers from paper bag and rub the blackened skins from the flesh. Remove the stem and seeds and slice into long strips about 1/4" wide. Add poblanos to onions and place in oven to keep warm.
For salsa, add the tomatillo, jalapeno pepper, peeled Garlic (1 clove) and Fresh Cilantro (1/2 cup) to the bowl of a mini prep-food processor. Pulse 6-8 times until a chunky salsa forms. Season with Salt and Pepper (to taste).
Slice the Boneless, Skinless Chicken Breast (1 pound) crosswise into 1/4 inch slices, and heat Olive Oil (2 tablespoon) in a skillet over medium high heat.
Add sliced chicken breast and let cook for 2 minutes, without stirring, until one side of the chicken releases from the pan. Flip chicken and brown 1-2 minutes.
Add garlic, lime juice, and zest. Stir to coat chicken in garlic and lime. Add Salt and Pepper (to taste) if desired.
Warm Flour Tortilla (to taste) in the oven by wrapping them in aluminum foil.
To serve: Place a few strips of chicken in a tortilla. Top with sliced onion and poblano peppers, tomatillo salsa, Queso Fresco (to taste), cilantro, and a squeeze of lime.