Begin by making marinade. In a bowl, whisk together oil, tequila, lime juice, hot sauce, Worcestershire sauce, ginger, chili powder and salt & pepper. Reserve 2/3 cup of marinade for later use.
Cut each chicken breast in half.
Place inside ziplock bag and pound to 1/4 inch thickness with meat pounder.
Place in marinade turning to coat evenly. Place covered in fridge for minimum of 30 minutes.
Grill chicken until thoroughly cooked and browned.
Meanwhile, place reserved marinade in pan and boil over medium high heat for 3 minutes or until reduced/thickened.
Add heavy whipping cream and whisk until completely incorporated. Remove from heat.
Serve chicken smothered in cream sauce and toppings of choice. Enjoy!
